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Full text of "Cook book"

COOK DODK 










COMPILED BY 

w. s. c. s. 

GARLAND, NORTH CAROLINA 
1950 




DUKE 

UNIVERSITY 

LIBRARY 

EAST CAMPUS LWftA'Wf 




Gift of 

Mcmij Damon 



.■ 




Carter Furniture Co. 

Furniture 

Milton Carter - Coleman Carter 

Funeral Directors And Embalmers 

Day Phone 392 

Night Phone 371 



Garland 



North Carolina 



Garland 



BUCK'S CLEANERS 

Pressing 

Alterations And Repairs 

North Carolina 




DAUGHTRY'S MARKET 

Staple And Fancy Groceries 

Fruits And Vegetables 

Poultry And Eggs 

Vance Street 



Clinton 



Dial 2414 



North Carolina 



MEATS 

HAMBURGER 
A lot of people ask me what food I like most.. It would be a 
whole lot easier to answer what foods I do not like, and they 
are few. I have eaten Snails and Cels but I wouldn't go out of 
my way to get them. Right off hand I know of no dish that I 
enjoy more than the plebian hamburger. I have my own pet 
way of doing this dish and it's yours right now for the asking. 
Have the butcher cut a 1 pound top round steak and trim it and 
run it through the food chopper. The chopped meat is put in a 
bowl and seasoned well with salt and pepper. Now I add 2 
tablespoons of finely chopped onion, 2 slices of whole wheat 
bread which has been thoroughly soaked in milk and 1 egg, 
beaten. With my two hands I mix and then mix some more. 
Form the meat in cakes about 1-1/2 inches thick about 3 
inches in diameter. Dust the hamburger cakes with flour and 
saute them on each side in a pan which contains about a table- 
spoon of heated butter. Add more butter during the cooking. 
When the cakes are nicely browned on both sides remove them 
to a hot platter. To the small amount of fat left in the pan 
add another tablespoon of butter, a teaspoon of Worcestershire 
Sauce and 2 tablespoons of ketchup. Heat and stir and pour 
over the hamburger. Right now I am going over to the butch- 
er and order a pound of meat. While writing this I have 
created a terrific appetite. 

Mrs. Rosalind R. 

Cromartic. 

BARBECUED SPARERIBS 
2 pounds spareribs l/2 cup water 

1 onion 2 teaspoons Worcestershire 

l/4 cup catsup Sauce 

1/8 teaspoon chili powder 
Cut ribs in pieces for serving. Place in baking dish, slice 
onions over the top and add other ingredients. Cover and cook 
in moderate oven, 350 degrees F., about 2 hours. 

Mrs. Earl Howard. 

BAKED HAM 
Cover medium sized ham with cold water. To each quart 
of water add 1/2 cup vinegar, 1/4 cup molasses, 1 slice of 
onion, and 2 dozen cloves. Bring water to a boil, then lower 
heat and simmer until tender, allowing l/2 hour to each pound. 
Let stand in liquid overnight or several hours. Remove skin. 
Rub with mustard and brown sugar. Bake in slow oven, 350 
degrees F., until brown. 

Mrs. J. L. Gaines. 



BAKED FISH 

4 or 5 pounds fish 2 teaspoons crushed sage 
Salt or parsley 

1 cup diced celery 3/4 teaspoon salt 

3 tablespoons finely 3/4 teaspoon black pepper 

chopped onion 2 hard cooked eggs, 

6 tablespoons butter optional 

1 quart day old bread cubes 

Boil celery in 1 cup water for 15 or 20 minutes until ten- 
der drain and reserve 4 tablespoons liquid. Cook onion in 
butter slowly until transparent. Mix bread cubes, sage, salt 
and pepper together. Add celery, celery liquid, onions and 
butter and mix thoroughly with fork. Cover and let stand for 

5 to 10 minutes. Rub fish inside and out with salt, stuff with 
dressing. Close opening with toothpicks and lace with string 
or sew up with needle and thread. Place fish on a buttered 
heavy brown paper in a baking pan. Brush fish with melted 
butter. Bake in a moderate oven about 45 minutes, until the 
skin is golden brown. Remove carefully to a hot platter and 
garnish with parsley and lemon slices. Serve with hot lemon 
butter sauce. By this method you have a fish of excellent 
flavor and appearance. The flavor of the fish is greatly im- 
proved by cooking it with butter and serving it with lemon. 

Mrs. Rosalind R. 
Cromartic. 

SPAGHETTI SAUCE 
1-1/2 pounds ground beef 1 large diced onion 

3 diced green peppers 2 cans tomato paste or 

1 diced garlic bud puree 

2 large diced raw carrots Salt and pepper to season 
Sear ground beef in small amount of fat. Add remaining 

ingredients and cook very slowly for about 3 hours in covered 
saucepan. If sauce cooks down too thick, add small amount 
of water. Serve over spaghetti with Parmesan Cheese. 

Mrs. Fred McGrath. 

SALMON RING 
(Serve hot or cold) 
1 pound can salmon, drain 1 tablespoon parsley, 

off oil chopped 

1 cup hot milk 1 teaspoon salt 

2 cups soft bread crumbs 3 slightly beaten eggs 

Mix milk with soft crumbs, parsley and salt. Stir in salm- 
on, then eggs. Pour into greased mold (ring if you have one) 
or loaf pan. Bake in moderate oven, 350 degrees F., for 45 
minutes. If you bake it in a ring and serve hot, fill the center 
with lima beans. Serve cold with the ring filled with potato 
salad. 

Mrs. J. D. Stott. 



PORCUPINE MEAT BALLS 
1-1/2 pounds ground beef 1 tablespoon onion, 

l/2 cup rice minced 

1 teaspoon salt 1 can small tomato soup 

l/2 teaspoon pepper l/2 cup water 

Wash rice thoroughly. Combine meat, rice, salt, pepper 
and onion. Shape into small balls. Heat tomato soup and 
water in Presto Cooker. Drop meat balls in on rack in soup 
mixture. Place cover on. A low steam to flow from vent 
pipe to release all air from cooker. Place indicator weight 
on vent pipe and cook 10 or 15 minutes with pointer at cool. 
Let pointer return to off position, then open and serve. 

Mrs. J. D. Stott. 

SPAGHETTI AND MEAT BALLS 
l/2 cup chopped onion Few grains pepper 

1/3 cup fat or salad oil 1 cup cooked tomatoes 

3 tablespoons flour 1 pound ground beef 

1 teaspoon sugar l/4 pound ground pork 

2 teaspoons salt 1 package spaghetti 

Brown onions in 3 tablespoons fat or salad oil. Blend in 
flour, sugar, salt and pepper, add tomatoes, bring to boiling 
point, cover, simmer 30 minutes. Mix beef and pork well, 
shape into small balls, roll in flour and fry in remaining fat. 
Add spaghetti to large amount of boiling salted water, boil 15 
minutes (stirring occasionally). Drain. Mix sauce with 
spaghetti and meat balls, a little water may be added if sauce 
is too thick. Sprinkle with grated cheese, serve hot. Serves 8. 

Mrs. O. W. Howard. 

CREOLE CHICKEN 

3 tablespoons butter 1 cup chicken broth 

1 tablespoon chopped onion l/2 cup tomato pulp 

2 tablespoons shredded 1 teaspoon grated horse- 
green pepper radish 

3 tablespoons flour 1 teaspoon lemon juice 
1/2 teaspoon salt 1 cup chicken, cooked and 

cut fine 
Melt butter in heavy skillet. Cook in it the chopped onion, 
green pepper. When these are softened and yellow, add flour 
and salt. Stir until flour is absorbed, then add chicken broth 
and tomato pulp. Stir until boils, then add horse-radish, 
lemon juice and chicken. When thoroughly hot, serve with 
boiled rice and garnish with green peas. 

Mrs. Gordon Love. 



PORK CHOPS WITH RICE 
1 cup rice 6 slices tomato 

6 pork chops Small amount of water 

6 slices onion Enough fat to fry chops 

Cover 1 cup rice with cold water, heat to boiling point and 
boil 2 minutes. Drain in colander and rinse well with cold 
water. Put enough fat in separate pan to fry pork chops 
lightly, turn and brown lightly on other side. Remove chops. 
Save out 2 tablespoons of rice and place chops with 1 slice 
each of tomato and onion on each chop, on top of rice and cov- 
er with remaining rice. Add enough hot water to cover and 
cook slowly in covered pan until tender. Serve hot. 

Mrs. L.. A. Warren, Sr. 

MACARONI AND GROUND BEEF 

3 cups cooked macaroni l/4 teaspoon paprika 
l/2 cup diced celery 2 cups ground round 

4 tablespoons chopped steak 

onion 1-1/2 cups milk or meat 
4 tablespoons chopped stock 

pimiento 3 tablespoons melted fat 

1 teaspoon salt 

Mix all ingredients, pour into buttered baking dish. Bake 
25 minutes in moderate oven. Serve in dish in which it is 
baked. 

Mrs. L. A. Warren. 

MEAT LOAF 

2 pounds ground steak l/2 cup shortening 

1 cup bread crumbs 2 eggs, well beaten 

1 cup tomatoes (or l/2 Celery leaves (optional) 

cup tomato soup) Salt and pepper to taste 

2/3 cup milk 

Put 2 pieces of bacon in bottom of pan, place meat loaf on 
top, cover with 2 pieces of bacon, bake in moderate oven. 
(It is better if you can get meat from other end of a T-bone.) 

Mrs. M. W. Warren. 

HAM CROQUETTES 
l/2 teaspoon salt 1-1/2 cups rich milk 

1/4 cup butter 1 cup boiled rice 

l/4 cup flour 1 cup chopped cooked ham 

l/2 teaspoon paprika 1 egg, beaten light 

Make a sauce of butter, flour and seasonings and milk. Add 
egg and cook until it thickens but without boiling, then add 
rice and cooked ham. Cool. Shape in balls, roll in bread 
crumbs, then in a beaten egg diluted with 3 teaspoons sweet 
milk. Fry in deep fat. Drain. 

Mrs. L. A. Warren. 



SPAGHETTI WITH MEAT BALLS 
1/2 pound ground beef 1/4 teaspoon pepper 

1/4 cup cooking oil 2 cups water 

1 bell pepper, chopped 1 small can mushrooms 

1 medium onion, chopped 12 olives, sliced 

l/2 cup celery, chopped 1 eight ounce package 

1 can tomato paste long spaghetti 

1 can tomatoes Grated cheese 

2 teaspoons salt 

Form beef in small balls and place with oil, pepper, onions 
and celery in heavy saucepan. Fry slowly until lightly brown- 
ed. Add tomatoes, tomato paste, salt, pepper and water. Let 
simmer about 1 hour, stirring occasionally. Cook spaghetti 
in 3 quarts boiling water to which 1 teaspoon salt has been 
added. Drain. Immediately before serving, add mushrooms 
and olives to sauce. Serve hot sauce over spaghetti. 

Mrs. J. L. Gaines. 

SPAGHETTI WITH MEAT BALLS 
1 pound ground beef 1 egg 

5 slices stale loaf bread, Milk (l/2 to 3/4 cup) 

grated or chopped enough to soak bread 

1 clove of garlic Salt and pepper to taste 

Parsley, few sprigs, chopped 

Mix all ingredients well and form round balls. Heat 1 cup 
Wesson Oil in frying pan. When hot drop meat balls in and 
brown well. Remove meat balls. Pour all w esson Oil from 
frying pan except 2 or 3 tablespoons. Add 1 six ounce can 
tomato paste, 1 can water, 1 can tomatoes. Mix well. Add 2 
tablespoons chili powder. Add meat balls and let simmer for 

3 or 4 hours. Do not under cook. Sufficient simmering makes 
the dish. Boil 1 box (about 14 to 16 ounces) long spaghetti in 

3 quarts boiling water to which 1 teaspoon salt has been added. 
Drain and serve immediately with hot sauce poured over 
spaghetti. 

Mrs. E. W. Ayers. 

SALMON LOAF 

1 can of salmon 1 teaspoon lemon juice 
3/4 cup of milk 1 teaspoon salt 

2 cups soft bread crumbs l/4 teaspoon pepper 
2 tablespoons pickle relish 1 slightly beaten egg 

Drain salmon, reserve liquid. Add enough milk to measure 
1 cup. Flake salmon. Combine all ingredients and pack in 
greased loaf pan. Bake in oven, 400 degrees, 1 hour. 

Mrs. H. C. Blackman. 



WHOLESOME LOAF 

(Liver) 

1-1/2 pounds pork or 1 teaspoon powdered sage 

beef liver 2 teaspoons salt 

4 slices bacon 2 wheat biscuits 

3/4 cup chopped onion 3/4 cup oatmeal 

1 cup milk 3 well beaten eggs 
1/2 cup catsup 1/2 teaspoon pepper 

Scald liver, run through food grinder with bacon. Add the 
crumbled wheat biscuits, eggs, milk, corn meal, salt, pepper, 
sage and catsup. Mix thoroughly. Place in loaf pan lined with 
bacon strips. Cover with more bacon. Bake 1 hour at 350 
degrees F. This makes a delicious sandwich filling when 
sliced cold. 

Mrs. J. D. Stott. 

STUFFED FRANKFURTERS 
8 frankfurters l/2 cup grated American 

2 cups mashed potatoes or sharp Cheese 
Prepared mustard 

Let frankfurters stand in boiling water off the fire 7 min- 
utes. Partially split frankfurters lengthwise, spread inside 
lightly with mustard. Prepare mashed potatoes in usual 
fashion with milk and seasoning. Add diced onion to th«=" 
potatoes, beat until fluffy. Fill frankfurters with potato 
mixture, pressing lightly with fork. Sprinkle with cheese. 
Place on rack or in pan, brown lightly for 10 minutes. Serve 
with tossed salad and hot biscuits. 

Mrs. F. J. Broadwell, Jr. 

MEAT LOAF 

1 pound beef l/2 pound pork 
1/2 pound veal 

Grind together. 

2 eggs l/2 cup milk 

1 onion l/2 cup Rice Crispies 

Salt and pepper 

Bake 325 degrees F. for 1 hour. 

Mrs. A. N. Johnson. 

OYSTER BATTER 

1 cup flour l/4 teaspoon salt 

2 eggs l/8 teaspoon pepper 
1 teaspoon butter 1/4 cup milk 

Pour in 1 pint oysters. Fry in deep fat dip 1 tablespoon to 
a fritter. 

Mrs. A. N. Johnson. 



WIENER SAUCE 
2 tablespoons chopped l/2 teaspoon chili powder 

celery 1 teaspoon salt 

2 tablespoons chopped pepper 2 cups water 
l/2 cup tomatoes 1 carrot 

1 bud garlic 1 teaspoon paprika 

Boil over low heat until tender, about 45 minutes. 
3/4 pound beef or 1 teaspoon salt 

hamburger 1 small onion 

l/4 teaspoon pepper 2 thin slices of bread 

Dip stale bread in warm water and mix together all ingred- 
ients thoroughly. Fry in fat until done. Mash add to the sauce 
and simmer for 3 minutes. The longer the better. If too 
thick add little water. Good on hot dogs, hamburger and 
spaghetti. 

Mrs. O. W. Howard. 

DINNER IN A DISH 
(Chicken) 

1 small or medium chicken 1 cup tomatoes 

2 carrots, chopped fine 3 cups hot water 
2 onions, chopped fine 2 cloves 

1 cup uncooked rice 2 or 3 teaspoons salt 

Brown chicken in fat, place in baking dish. Mix salt, 
carrots, onions, rice and tomatoes and pour over chicken. 
Add hot water and cloves. Bake in covered dish in moderate 
oven for 1 hour. 

Mrs. J. D. Stott. 

ITALIAN SPAGHETTI 
1 stalk celery, cut coarse 2 cans tomatoes 

1 pound onion, cut up Salt and pepper to taste 

2 large green peppers , 1 box spaghetti 

cut coarse 1-1/2 pounds ground steak 

Cook celery, onions, peppers and tomatoes in heavy boiler 
very slowly until tender. Add 1 box spaghetti which has been 
boiled in clear salted water and drained. Add ground steak 
which has been fried in bacon drippings. Toss all this together 
and simmer until done. Never stir the mixture. It requires 
about 2 hours after the vegetables are prepared to finish with 
spaghetti. 

Mrs. John A. Warren. 

BAKED FISH 
Din fish in well salted milk (1 teaspoon to each cup), then in 
finely sifted bread crumbs. Place in buttered pan, sprinkle 
with melted butter and brown quickly (10 to 20 minutes) in hot 
oven. Use no water. 

Mrs. L. A. Warren, Sr. 



CHICKEN A LA KING 
2 cups of cooked chicken Few grains paprika 

(cut in strips) 1 cup pimiento, shredded 

2 cups chicken stock 2 egg yolks, beaten 

l/2 cup butter slightly 

1/2 cup flour 1 teaspoon salt 

l/2 cup heavy cream 1/8 teaspoon pepper 

l/4 cup milk, scalded (or to taste) 

Melt butter. Add flour, chicken stock, cream and milk, and 
paprika. Bring to boil and cook about 5 minutes. Remove 
from heat and add chicken, egg yolks, pimiento, salt and 
pepper. Serve at once on toast or patty shells. 

Mrs. Coleman Carter. 

DEVILLED CRAB 

1 can crab meat 1 teaspoon salt 

2 hard cooked eggs 2 tablespoons bread crumbs 
2 tablespoons butter 1 green pepper 

2 tablespoons flour 1 onion 

1 cup milk l/2 teaspoon Worcestershire 

1 teaspoon pepper Sauce 

1 teaspoon mustard Little lemon juice 

Make cream sauce first then add other ingredients. Cook 
slowly approximately 20 minutes. 

Annie Laurie Bullard. 

STUFFED PEPPERS 
Boil peppers in salt water for 5 minutes. Cut in halves, 
remove seeds and stuff with the following mixture. 
1 small onion 1 cup toinatoes or tomato 

1 cup cooked ham juice 

1 cup bread crumbs 1 tablespoon butter 

Salt to taste 
Bake in a moderate oven about 25 minutes. Stuffs about 8 
peppers. 

Mrs. Frank Jones. 

MEAT LOAF 
1/2 pound ground pork 1 teaspoon baking powder 

1 pound ground beef 1 egg 

Bread crumbs, 3 biscuits 2 tablespoons butter 

1 finely chopped onion 3/4 cup sweet milk 

Salt and pepper to taste A little catsup, if you like 

Combine ingredients and bake in moderate oven until brown. 

Mrs. L. A. Warren. 



10 



AMERICAN CHOP SUEY 
1 box long spaghetti 3 small onions 

1 pound hamburger 1 No. 2 can tomato juice 
4 medium sized peppers Salt and pepper to taste 

Cook spaghetti in salted water, then drain. Fry hamburger 
in a little fat until brown. Fry peppers in a little fat until 
tender. Fry onions in a little fat until tender. Blend together 
all ingredients. Add tomato juice and bring to boil. Serve 
while hot. 

Mrs. Oliver L. Croom. 

JUMBO SHRIMP 

2 pounds raw shrimp 1 egg 

1-1/4 pound cracker meal Deep fat, Wesson Oil 

Peel and clean shrimp and roll in meal, dip in batter of 
egg and milk. Roll again in meal. When rolling curve so 
ends makes holders. Fry in deep fat 3 minutes. Mix sauce 
stuff and serve with french fries and corn sticks. 

SAUCE 
4 cups catsup 4 tablespoons horse-radish 

3 tablespoons mayonnaise. 

Mrs. F. J. Broadwell, Jr. 

CHICKEN A LA KING 
Melt 3 tablespoons butter. Cook in it 1 tablespoon chopped 
onion, 2 tablespoons green pepper. When softened and yellow 
add: 3 tablespoons flour, l/2 teaspoon salt. Stir until flour 
is absorbed. Add 1 cup chicken broth, l/2 cup tomato pulp. 
Stir until mixture boils. Add: 1 teaspoon horse-radish, 1 
teaspoon lemon juice, 1-1/2 cups chicken. Cut in fine pieces. 
When thoroughly hot serve in a border of plain rice and gar- 
nish with green peas. 

Mrs. Gordon Love. 

BROILED STEAK 
Porterhouse or T-bone steak 1 inch thick. Wipe and trim. 
Preheat broiler to 500 degrees F. for 5 minutes. Place meat 
on rack in broiler pan. Cook 10 to 15 minutes on each side. 
Remove to hot platter, season with salt and dot with butter. 
Add a few drips of water to gravy and pour over meat. Serve 
hot. 

Mrs. Frank Jones. 

SAUSAGE 
1 Z pounds ground pork, 3 ounces salt (6 level tablespoons), 
1 ounce pepper (ground red, 1 level tablespoon), 1 tablespoon 
sage. Pour seasoning over meat before grinding. Mix well. 
Form patties. 

Mrs. W. B. Lamb. 

11 



CHICKEN PIE 
Cook hen tender and remove from bones. Line bottom of 
pan with pastry (make same as biscuit dough, but use more 
shortening). Put in chicken thickly. Add black pepper and 
plenty of butter. Add enough broth to have it juicy when done. 
Put on top crust and spread with butter. Sprinkle a little flour 
on top to make it brown nicely. Bake at 400 degrees F. until 
well browned. 

Mrs. Jack West. 

CHICKEN PIE 
Boil a fowl until it is tender, remove from the bones. Chop 
meat. Salt and pepper to taste. Line deep pan with pastry 
put in chopped seasoned chicken. Thicken broth in which 
chicken was boiled. Pour over chicken if you like boiled eggs 
can be sliced and put over chicken. Cover with pastry and 
bake in slow oven until pastry is brown. Use any rich pastry. 

BEEF LOAF 
Mix together 3 pounds of raw ground beef, 1/4 pound ground 
pork, 1 cup cracker dust, 2 teaspoons each of salt and pepper. 
Moisten with 2 well beaten eggs and a teaspoon of onion juice. 
Work in 2 tablespoons melted butter and pack in a greased 
mold or make into a loaf, put in roaster and cook in a steady 
oven for 2 hours. Remove loaf to a hot platter. Make rich 
brown gravy and serve with hot rice. 

Mrs. L. A. Warren. 

BROILED STEAK 
Select a sirloin or porterhouse steak 1 inch thick. Place 
upon nearly red hot broiler and sear both sides well, then re- 
duce heat and cook slowly 5 minutes, turning often. Have 
platter hot with plenty of melted butter in it, place steak on 
platter, then salt and pepper it. Do not beat steak and never 
salt until taken from fire. 

Mrs. L. A. Warren. 

POAST BEEF 
Take a 4 pound roast, salt heavily and let stand for 2 hours. 
Rinse thoroughly, wipe with a cloth. Season lightly with pepper 
and salt. Sear in hot fat until brown. Slice an onion into 
roaster and brown. Add enough flour to make thick gravy. 
When onion and flour have browned, add enough hot water to 
half cover roast. Cover and cook slowly until tender. 

Mrs. J. K. West. 



12 



CHEESE SOUFFLE 
3 tablespoons flour 1 cup grated cheese 

3 tablespoons butter Salt and pepper to taste 

3 eggs l/2 teaspoon baking powder 

1 cup milk 

Put butter and flour in saucepan and stir until blended with- 
out browning. Add milk, a little at a time, and stir until mix- 
ture boils. Then add grated cheese, salt and pepper and set 
aside to cool. Beat eggs, yolks and whites, separately. Then 
add yolks to mixture in saucepan and blend thoroughly. Then 
add the baking powder to the whites and beat them to a stiff 
froth. Fold the whites into the mixture and turn the souffle 
into a well greased dish. Bake in a moderate oven about 25 
minutes. Serve at once. 

Mrs. Daisy P. Carter. 

EGG AND CHEESE PUFFS 

4 eggs 1 tablespoon chopped onion 
l/3 cup flour 1/2 teaspoon salt 

l/3 pound sharp cheese 1 teaspoon baking powder 

l/3 cup Crisco for frying 

All measurements level. Beat eggs. Combine with onion, 
flour, salt and baking powder. Add cheese which has been cut 
in l/4 inch cubes, heat Crisco in skillet, dip as much of the 
mixture as a tablespoon will hold. Drop into hot Crisco, fry 
golden brown on both sides. Serve with fried tomatoes. Dip 
tomato slices in salted flour and fry lightly in Crisco. Use 
tomatoes that are about half ripe. 

Mrs. Fred McGrath. 

CHEESE STRAWS 
l/2 cup butter or other 4 teaspoons of ice water 

shortening 1 teaspoon salt 

2 cups grated American 1-1/2 cups flour 
Cheese Pinch of red pepper 

1 teaspoon baking powder 

Sift flour with salt and baking powder. Work in shortening 
and add cheese. Add enough ice water to make pliable dough. 
Roll thin, cut into sticks. Bake until done but not brown in 
moderate oven. Good with spice tea. 

Mrs. Earl Howard. 

MACARONI DELIGHT 
l/2 pound macaroni, 1 cup tomatoes, 1 cup cheese, l/4 cup 
butter, 1/4 teaspoon pepper, 1 teaspoon salt. Cook macaroni 
15 minutes (or until tender) in boiling, salted water. Drain. 
Place in baking dish in alternate layers with tomatoes, cheese, 
butter. Sprinkle with pepper and salt. Serve hot, serves 4 to 6. 

Mrs. O. W. Howard. 

13 



CHEESE SOUFFLE 
1 cup corn 2 tablespoons melted 

1 cup cheese, grated butter 

1 green pepper 2 tablespoons flour 

1 cup milk 2 eggs 

Mix flour, butter, eggs and milk together. Add corn, 
cheese, pepper, salt and dash of red pepper. (Cook corn and 
pepper a little before mixing with other ingredients. Bake 
slowly until firm. 

Annie Laurie Bullard. 

CHICKEN SALAD 

2 cups diced chicken 3 chopped apples 
1 cup diced celery 1 teaspoon salt 

6 hard boiled eggs, chopped l/2 teaspoon pepper 

l/2 cup melted butter, added 1 teaspoon sugar 

to chicken while warm 
Mix with the following dressing. 
DRESSING 
1 water glass vinegar 1 large tablespoon butter 

1 teaspoon sugar 

Heat until warm, add 4 well beaten eggs and l/2 teaspoon 
dry mustard. Cook until thick, stirring constantly. Salt to 
taste. 

Mrs. R. G. Dawson. 

CHICKEN SALAD 
1 cup diced cooked chicken Salt to taste 

l/2 cup diced celery l/4 cup olives 

1 hard boiled egg A small mild onion or 

1 chopped green pepper 1/4 cup chopped nuts may 
l/2 cup mayonnaise be added 

Have all ingredients very cold. Cut meat and egg into 
small pieces. Nuts may be omitted as may pepper and olives. 
Do not stir in such a way as to make mixture mushy. 

Mrs. Oliver L. Croom. 

HAM SALAD 

2 cups chopped cooked ham 1 cup chopped celery 
2 chopped hard boiled eggs 

Stir in l/4 cup mayonnaise and 1 tablespoon chili sauce. 
Serve on lettuce leaf. 

Mrs. L. A. Warren, Sr. 

CHICKEN SALAD 
1 quart diced boiled chicken, 1 pint finely chopped celery, 4 
hard boiled eggs, 6 olives or pickles, salt and pepper. Mix 
ingredients well with mayonnaise. 

Mrs. Jack West. 

14 



"Be Thrifty In Fifty" And Trade With Us 

SMITH'S FRIENDLY GROCERY 

Your Patronage Appreciated 

A Trial Will Prove It 

Archie Smith 

Garland North Carolina 



GARLAND BEAUTY SALON 

Shampoos - Manicures - Haircuts 

Machine And Machineless Permanents 

Cold Waves 

Mrs. Oliver L. Croom, Operator 

Garland North Carolina 



LOVE HARDWOOD COMPANY 

Manufacturers Of 

Hardwood Furniture Dimensions 

Garland Phone 382 North Carolina 



GARLAND SERVICE STATION 

Gas - Oil - Pure Tires - Tubes 

General Auto Repairing 

Battery Charging 

Phone 401 

Garland North Carolina 




BREADS 

FOOL PROOF ROLLS 
(icebox rolls) 
2 cups boiling water 8 cups flour 

l/2 cup sugar 2 cakes yeast 

l/4 cup lukewarm water 2 tablespoons shortening 

1 tablespoon salt 1 teaspoon sugar 

2 eggs 

Mix boiling water, l/2 cup sugar, salt and shortening. Let 
cool to lukewarm. Soften yeast in l/4 cup lukewarm water, 
add 1 teaspoon sugar and add to first mixture. Add well beat- 
en eggs, stir in flour, 4 cups at a time, but do not knead. Cov- 
er in icebox to have on hand. Shape into clover leaf rolls or 
any shape desired and let raise about 1 — 1 /Z hours. Bake in 
hot oven, 425 degrees F., for 15 to 20 minutes. 

Willis M. Orr. 

EGG CORN BREAD 
1 cup corn meal 2 teaspoons sugar 

l/4 cup flour 1/8 teaspoon soda 

1 teaspoon baking powder 1 egg 

1 teaspoon salt 1 cup buttermilk 

2 tablespoons cooking fat 

Sift meal, flour, salt, sugar and baking powder together. 
Dissolve soda in milk. Add to dry ingredients, stirring well. 
Add beaten egg, fold in. Spoon into hot greased muffin tins. 
Bake in hot oven, 450 degrees F., 15 to 20 minutes. Makes 6 
large or 8 small muffins. 

Mrs. J. L. Gaines. 

WHOLE WHEAT POLLS 
2 cups plain white flour 1 tablespoon sugar 

2 cups whole wheat flour 5 level tablespoons fat 

1 teaspoon salt 

Mix sugar and salt with flour then cut in fat thoroughly. 
Dissolve 1 package yeast in warm water. Stir well and in 2 
minutes after adding water pour into flour mixture. Add 1 
unbeaten egg and beat in center of flour. Add milk and work 
in well. Let rise in warm place until double in bulk. Mash 
down make out rolls in desired shape. Let rise until double 
or a dent will remain. Bake in moderate oven about 15 
minutes. 

Mrs. W. B. Lamb. 



17 



CORN BREAD 
1 cup sifted flour 1 cup corn meal 

3-1/2 teaspoons baking powder 1 egg 
1 teaspoon salt 1 cup milk 

3 tablespoons sugar l/4 cup shortening, melted 

Sift together flour, baking powder, salt and sugar. Add 
corn meal and mix thoroughly. Combine egg, milk, shorten- 
ing and pour into dry ingredients. Stir just enough to moisten 
dry ingredients. Turn into a greased pan and bake at 400 
degrees F., for 30 minutes. Or fill greased muffin pans 2/3 
full. Bake for 30 minutes. (Makes 12 medium sized muffins). 

Mrs. H. C. Blackman. 

BUTTERMILK ROLLS 
1 cup sour buttermilk 1 tablespoon sugar 

1 cake Fleischmann's yeast 1 teaspoon sifted soda 

1 teaspoon salt 3 cups sifted flour 

Dissolve yeast, salt, soda, and sugar in milk. Add to flour 
in which shortening has been cut. Knead lightly. Roll out de- 
sired thickness, cut with biscuit cutter. Let rise in warm 
place for 2 hours. Bake in oven (preheat) 400 degrees F. for 
12 to 15 minutes. Dough can be kept in covered bowl in 
refrigerator for several days before baking, 

Mrs. Gordon Love. 

SPOON BREAD 
(The best) 

1 cup corn meal 1 cup milk 

2 cups cold water 2 or 3 eggs 

2 teaspoons salt 2 tablespoons melted fat 

Mix the meal, water and salt and boil for 5 minutes, stir- 
ring constantly. Add the milk, well beaten eggs and melted 
fat and mix well. Pour in a well greased hot pan or baking 
dish and bake for 45 to 50 minutes in a hot oven, 400 degrees 
F. Serve from pan in which baked. 

Mrs. B. B. Osborne. 

BLUEBERRY MUFFINS 
l/3 cup shortening 1 cup milk 

2/3 cup sugar 1 teaspoon salt 

1 egg 2 teaspoons baking powder 

2-3/4 cups flour 1-1 /2 cups blueberries 

Cream shortening. Add sugar to it gradually, then the 
beaten eggs. Add alternately milk and blended flour, salt, and 
baking powder. Fold in the blueberries. Bake in greased 
muffin pan in a hot oven, 400 degrees F., for 25 minutes. 
Makes 24 small muffins. 

Mrs. John A. Warren. 



PLAIN ROLLS 

1 pint sweet milk 1 yeast cake, dissolved in 
l/2 cup sugar l/2 cup lukewarm water or 
l/2, cup mashed Irish potatoes milk 

l/2 cup lard 1 teaspoon baking powder 

7 cups sifted plain flour, 1/2 teaspoon soda 

measured after sifting, 1-1/2 teaspoons salt 

resift 

Mix hot milk, lard, sugar and mashed potatoes together. 
Let cook until lukewarm and add yeast water. Mix liquid 
with flour and set up to rise until double in bulk. Work again 
and make or put in refrigerator in covered bowl to use later. 

Mrs. Luben Bullard. 

CHIPPED HAM BISCUITS 

2 cups flour, plain l/2 teaspoon salt 

3 teaspoons baking powder 4 tablespoons fat 
l/2 cup cooked chipped ham Milk (about 1 cup) 

Sift flour, measure and add salt and baking powder. Re- 
sift. Cut fat into flour and add the. chipped ham. Add enougn 
milk to make a soft dough. Drop with teaspoon onto baking 
sheet. Bake in hot oven, 425 degrees F., 12 to 15 minutes. 

Mrs. Jack West. 

HUSH PUPPIES 

2 cups corn meal 1 cup buttermilk 
1 tablespoon flour 1 teaspoon salt 
l/2 teaspoon soda 1 whole egg 

1 teaspoon baking powder 3 tablespoons chopped onion 

Mix all dry ingredients together. Add onion, then milk and 
last the beaten egg. Fry in deep hot fat until golden brown. 
Drain on paper. 

Mrs. L. A. Warren, Sr. 

CHEESE BISCUITS 
1 cup butter 2 teaspoons salt 

3 cups cheese 3 tablespoons sugar 
3 cups flour 

Cream together butter and cheese. Add flour salt and sugar. 
Mix thoroughly. Roll dough into a roll and chill in refrigerator 
until firm enough to slice. Slice thin. Brush with beaten egg 
whites (for glaze) and place pecan half on each biscuit. These 
may be rolled out and cut with a small biscuit cutter. 

Mrs. Rosalind R. 
Cromartic. 



19 



CHEESE WAFFLES 
Beat 2 egg yolks until light. Blend in 1-1/4 cups of milk 
and 6 tablespoons of melted butter. Sift together 2 cups of 
sifted cake flour, 2 teaspoons of baking powder and l/4 tea- 
spoon of salt. Add the dry ingredients to egg mixture. Beat 
until smooth and creamy. Beat egg whites until stiff and fold 
into the batter along with 1 cup of grated cheese. Bake in hot 
waffle baker until the steam ceases. Top with butter and 
syrup. Serve with bacon and fried sausage. 

Mrs. H. C. Blackman. 

CORN MEAL MUFFINS 
1 egg l/4 teaspoon soda 

1 cup buttermilk 1 teaspoon salt 

Beat egg, add buttermilk, soda and salt. Add enough meal 
to make soft batter. Put in hot well greased pans. If you de- 
sire add a little melted shortening. Bake in moderate oven. 

Mrs. W. B. Lamb. 

QUEEN MUFFIN 
1 egg 1 — 1 /Z cups flour 

l/4 cup shortening l/4 teaspoon soda 

l/3 cup sugar 1 teaspoon salt 

l/2 cup sour milk 

Sift flour, sugar, soda and salt together. Cut in shortening, 
add milk and beaten egg. Bake in moderate oven. Variation: 
Add raw huckleberries to batter before baking. 

Mrs. W. B. Lamb. 

SPOON BREAD 
2 cups milk heat to boiling point. Add 2/3 cup corn meal. 
Cook thick. Add 2 egg yolks, pinch of salt. Fold in stiffly 
beaten egg whites. Bake about 20 minutes in medium oven in 
casserole. 

Mrs. A. N. Johnson. 



20 



ABEL-WARREN AND CO. INC. 




Ladies Ready-To-Wear 




Lingerie - Shoes 




J. J. STAFFORD AND SON 




Fertilizer Dealer 




Phone 236 




Garland North 


Carolina 


GARLAND DRUG COMPANY 




The Drug Store Of Good Service 




Garland North 


Carolina 


SMITH CAFE 




Short Orders, Barbecue 




Garland North 


Carolina 



DESSERTS AND PASTRIES 

BAVARIAN NUT BREAD 
1/2 cup butter 3 mashed bananas 

1 cup sugar 1 teaspoon soda 

2 cups flour 1/2 teaspoon salt 
l/2 cup black walnuts 2 eggs 

or pecans 1 teaspoon vanilla 

Cream butter and sugar. Add egg yolks and mashed 
bananas. Then add flour with salt and soda sifted together. 
Next add vanilla and nuts, chopped. Last of all fold in the 
beaten egg whites. Pour in loaf pan and bake 1 hour in slow 
oven, 350 degrees F. A sauce may be used on this and serve 
as a dessert or it makes delicious sandwiches spread with 
butter or cream cheese. 

Mrs. Daisy P. Carter. 

CARROT PUDDING 

l/2 cup shortening 1-1/4 cups flour 

1/2 cup brown sugar 1 teaspoon baking powder 

1 egg l/2 teaspoon salt 

1 cup grated raw carrots 1/2 teaspoon cinnamon 
1/2 cup seedless raisins 1/2 teaspoon nutmeg 
1/2 cup currants 1/2 teaspoon soda 

2 teaspoons thinly cut 1 tablespoon water 
lemon peel 

Blend shortening with sugar and egg. Beat lightly. Add 
grated carrots, raisins, currants and lemon peel. Stir in 
flour previously sifted with baking powder, salt and spices. 
Mix thoroughly. Then add the soda dissolved in water. Pour 
into well greased loaf pan or tube mold. Bake in a slow oven, 
325 degrees F., for 1 hour. Serve with whipped cream or hard 
sauce. 

Mrs. J. D. Stott. 

BROWN BETTY 
2 tablespoons melted butter Juice of 1 orange or enough 

2 cups toasted bread crumbs water to make 
4 sliced or chopped apples 1/2 cup liquid 

Grating from 1 lemon or 1/3 cup sugar 

orange rind 

Put the buttered crumbs into a baking dish in alternate 
layers with the apples, making the last layer of crumbs and 
sprinkle each layer of apples with the fruit juice, water and 
sugar. Bake 1 hour. Serve with hard sauce or cream. Pine- 
apple can be used the same way, using pineapple juice for the 
liquid. 

Mrs. Daisy P. Carter. 



23 



APPLE CRISP 

4 cups chopped or sliced 1 cup sugar 

apples (about 4 large 3/4 cup flour 

apples) 1 teaspoon cinnamon 

1/2 teaspoon salt l/2 cup butter 

Butter a shallow baking dish and put in apples, chopped or 

sliced. Sprinkle with salt. Sift flour once before measuring. 

Mix flour, cinnamon and sugar together and cut in butter until 

crumbly. Spread this mixture over apples. Bake uncovered 

45 minutes at 350 degrees F., for 1 hour. Serve plain or with 

whipped cream. 

Mrs. J. D. Stott. 

SPANISH DELIGHT 
2 eggs, beaten 1 cup nuts 

2 tablespoons flour 1/2 pint whipped cream 
1 tablespoon melted butter 1 small can crushed 

3 tablespoons vinegar pineapple 

8 diced marshmallows 1 small bottle cherries 

Cook together first four ingredients until thick. Add 
marshmallows. Let cool and add remaining ingredients and 
freeze. 

Mrs. John A. Warren. 

PINEAPPLE ICE CREAM 

1 small can crushed pineapple 16 marshmallows 

1/4 cup water 1 cup evaporated milk 

Heat (don't boil) the pineapple and water. Add marshmal- 
lows and stir until melted. When cool pour into freezing tray 
and begin to freeze. Chill the milk until ice cold and whip 
until thick and creamy. Combine with mixture and pour into 
freezing tray. Stir once after it begins to freeze. 

Mrs. Colin Lamb. 

CHOCOLATE ICE CREAM 
1-1/2 ounces unsweetened Few grains salt 

chocolate 2/3 cup sugar 

2 cups rich milk 1-1/2 teaspoons vanilla 
1 tablespoon cornstarch 1 cup cream 

Melt chocolate on low heat and add scalded milk very 
slowly. Mix cornstarch with sugar and add to chocolate mix- 
ture. Cook 10 minutes, stirring until thickened. Cool, add 
vanilla. Turn into freezing tray and freeze to a mush. Fold 
in whipped cream and return to chilling unit and freeze. 

Mrs. M. W. Warren. 



24 



LEMON JELLO DESSERT 
1 package lemon jello 1 tall can Carnation 

1-1/2 cups boiling water Milk 

1 cup sugar Juice of 2 lemons 

Pour boiling water over jello. Dissolve and add sugar. 
Cool and when beginning to set. Add milk which has been 
chilled in refrigerator and then whipped stiff with lemon juice. 
Pour a graham cracker crust over this. 

Mrs. Abel McRae Warren. 

APPLE SNOW 
Dash of nutmeg 1-2/3 cups applesauce 

Pinch of salt (unsweetened) 

1 teaspoon vanilla 2 egg whites 

l/4 cup granulated sugar 
Add nutmeg, salt and vanilla to applesauce. Beat the egg 
whites until stiff. Add sugar, continuing to beat. Fold into 
applesauce mixture. Chill and serve plain or with cream. 
Serves 5 or 6. 

Marian Rich. 

BAKED RICE PUDDING WITH RAISINS 
4 cups milk 3/4 cup raisins, seedless 

3 tablespoons raw white rice 1 teaspoon vanilla 
l/4 teaspoon salt l/4 teaspoon nutmeg 

l/4 cup granulated sugar 

Combine the milk and the rice in top of double boiler and 
cook for 2 hours, stirring occasionally. Then add other 
ingredients. Turn into greased pan or casserole and bake in 
moderate oven for 45 minutes. 

Marian Rich. 

PINEAPPLE SHERBET 
3/4 cup of sugar 3/4 cup of water 

Bring to boil. Add 1 small can of crushed pineapple and 
fruit juices if you have any. Freeze to a mush. Add l/2 cup 
of cream and 2 stiffly beaten egg whites. Freeze. 

Mrs. Abel Warren. 

CHOCOLATE PUDDING 
3 e 8g s 5 tablespoons flour 

1 — 1 /Z cups sugar 1 teaspoon vanilla 

2 cups milk Butter size of egg 

3 tablespoons cocoa 

Mix all ingredients. Pour into greased pan and cook in hot 
oven. Use meringue on top. 

Mrs. H. C. Blackman. 



25 



LEMON DELIGHT 
3 egg yolks, beaten 4 teaspoons lemon juice 

l/2 cup sugar 

Mix all ingredients and cook to a custard. Fold in l/2 
pint whipped cream and 3 stiffly beaten egg whites. Line the 
refrigerator tray with graham crackers. Pour in filling. 
Sprinkle graham cracker crumbs on top. Freeze. 

Mrs. L. A. Warren, Sr. 

PEACH ICE CREAM 

2 cups of mashed peaches 2 cups rich milk 
1 cup sugar 

Mix thoroughly and freeze in tray until a thick mush. Re- 
move and set in bowl of ice and beat until fluffy. Beat with 
egg beater. Add cup of whipped cream and return to tray and 
finish freezing. 

Mrs. L. A. Warren. 

CHERRY ICEBOX PIE 
Drain and save juice from 2 cups sour pitted cherries, 
cooked or canned. To l/4 cup juice add l/4 cup sugar. Heat 
to boiling point. Add and stir until dissolved l/2 package 
lemon gelatin. Add drained cherries and chill until beginning 
to thicken. Meanwhile rub with soft butter bottom and sides 
of deep 9 inch pie plate. Roll into fine crumbs, 12 graham 
crackers, 2-1/2 inches. Add and mix thoroughly l/4 cup 
sugar, 2 tablespoons melted butter. Reserve 1 /4 cup of mix- 
ture. With back of spoon press remaining crumb mixture on 
bottom and sides of pie plate. Spread chilled cherry mixture 
over crumbs while preparing the following mixture. Mix 
together slightly beaten egg yolks, 1/4 cup sugar, l/8 tea- 
spoon salt, 1-1/2 teaspoons grated lemon rind, 3/4 cup evap- 
orated milk diluted with l/4 cup water. Cook over hot water 
until mixture thickens slightly, about 4 minutes. Add and stir 
until dissolved l/2 package lemon jello. Chill until beginning 
to thicken. Beat 2 egg whites stiffly and fold into mixture. 
Spread on cherry mixture. Sprinkle with reserved crumb 
mixture. Continue chilling until firm and ready to serve. 
Serves 6. 

Mrs. J. D. Stott. 

CHERRY TARTS 
8 baked deep tart shells 2 tablespoons flour 

3 cups seeded cherries 3 tablespoons butter 
1 cup sugar l/2 teaspoon vanilla 

Mix all ingredients. Cook in double boiler until thick. 
Pour into baked shells and serve with whipped cream. 

Mrs. H. C. Blackman. 



26 



LEMON UPSIDE DOWN PIE 
4 egg whites 1 cup sugar 

1/4 teaspoon cream of tartar 

Add sugar gradually to beaten egg whites and beat until it 
stands in peaks. Cut brown paper to fit bottom of pie pan or 
tin. Grease well. Pour in egg whites and bake at 300 degrees 
F., for 1 hour. Turn bottom side upon plate, remove paper. 
Chill thoroughly in cool place. 

FILLING 
4 egg yolks 1 grated lemon rind 

l/Z cup sugar 3 tablespoons lemon juice 

l/2 pint whipped cream 

Cook in double boiler, beating egg yolks, lemon rind, sugar 
and juice until thick. Cool use baked meringue as pie shell. 
Put layer of cream then layer of filling. Top with cream. 
Chill in refrigerator for 24 hours. 

Mrs. F. J. Broadwell, Jr. 

HEAVENLY PIE 
1 — 1 /Z cups granulated sugar 1 tablespoon lemon rind, 

l/4 teaspoon cream of tartar grated 

4 eggs, separated l/8 teaspoon salt 

3 tablespoons lemon juice 1 pint whipping cream 

Sift 1 cup sugar and the cream of tartar. Beat egg whites 
until stiff and add sugar mixture and beat until thoroughly 
blended. Grease pie pan and line with meringue. Hollow out 
center like pie crust, not too thin. Bake in slow oven, 275 
degrees F., for 1 hour. While baking, beat egg yolks slightly 
in top of double boiler. Add 1/2 cup sugar, lemon juice, 
lemon rind and salt. Cook about 8 to 10 minutes until real 
thick. Cool and add most of the whipped cream (leave enough 
to cover the top) and put into shell after cooling shell. Chill 
for 24 hours. Cover with whipped cream and serve. 

Mrs. J. D. Stott. 

LEMON MERINGUE PIE 
1 cup water l/8 teaspoon salt 

1 cup sugar 2 lemons 

2 tablespoons flour 2 level tablespoons sugar 

4 eggs, for big pie for meringue 

Boil water and sugar together. Add the flour moistened 
with a little cold water. Cook for 5 minutes. Add yolks of 
eggs, lemon juice, lemon rind and salt. Cool slightly and pour 
into a previously baked crust. Cover with a meringue made 
by beating the whites of 3 eggs with the sugar. Put into a 
moderately warm oven to set and brown the meringue. 

Mrs. O. W. Howard. 



27 



PRIZE PEACH PIE 
1/2 cup undiluted evaporated l/4 teaspoon salt 

milk 16 quartered marshmallows 

1-1/2 teaspoons plain 1 teaspoon grated lemon 

gelatin rind 

2 tablespoons lemon juice 1-1/2 cups canned cling 

2/3 cup syrup from peaches peaches, sliced 

l/2 cup granulated sugar 1 baked 9 inch pastry shell 

Chill milk until ice cold. Soften gelatin in lemon juice. 
Combine peach syrup, sugar, salt and marshmallows and cook. 
Stir over very low heat until marshmallows are melted. Stir 
in softened gelatin and lemon rind. Chill until slightly thicker 
than unbeaten egg whites. Whip chilled milk with cold rotary 
beater until fluffy. Fold into cold gelatin mixture. Fold in 
well drained peach slices. Pour into baked pastry shell and 
chill until firm. Decorate with additional peach slices and 
serve with whipped cream, if you like. Can be used as dessert 
without the pie shell. 

Mrs. J. D. Stott. 

ANGEL FOOD PIE 
FILLING 

1 cup sugar 1 cup drained crushed 
l/4 cup cornstarch pineapple 

l/4 teaspoon salt 1 teaspoon vanilla 

2 cups boiling water 1 tablespoon lemon juice 
2 egg whites 

Combine sugar, cornstarch and salt. Add boiling water 
and cook, stirring constantly until thick. Allow to cook over 
hot water 15 minutes longer. Beat egg whites until stiff. 
Gradually pour hot mixture into egg whites, stirring while 
adding. Add pineapple, vanilla and lemon juice. Cool and put 
in baked pie shell. Chill and serve with whipped cream. 

Mrs. J. D. Stott. 

APPLE CRUMB PIE 
1 cup dark brown sugar Pecan meats 

3/4 cup flour l/2 pint whipped cream 

1/2 cup butter or margarine Pie pastry 

4 apples (tart) 

Line 9 inch pie plate with pastry. Mix sugar, shortening and 
flour, blending together. Pare apples and slice thinly. Line 
pastry with layer of apples. Cover with sugar mixture. Then 
another layer of apples. Cover with remainder of sugar mix- 
ture. Bake in hot oven, 400 degrees F., for 40 minutes or until 
apples are tender. Decorate top with pecan meats. Return to 
oven for 5 minutes. Serve warm with sweetened whipped 
cream. 

Mrs. Earl Howard. 

28 



COCONUT, CHOCOLATE PIE 
6 tablespoons sifted Swans 2 egg yolks, slightly beaten 

Down Cake Flour 1 cup Baker's Cocoanut 

3/4 cup sugar 1 teaspoon vanilla 

l/2 teaspoon salt 1 baked 9 inch pie shell 

3 tablespoons cocoa 4 tablespoons sugar 

2 cups milk, scalded 2 egg whites, stiffly beaten 

Combine flour, sugar, salt and chocolate. Add milk grad- 
ually. Place in double boiler and cook until thick stirring 
constantly, Pour small amount of mixture over egg yolks. 
Return to double boiler. Add coconut and cook 3 or 4 min- 
utes longer. Add vanilla. Pour into pie shell. Top with 
meringue made by folding sugar into stiffly beaten egg whites. 
Bake in oven, 350 degrees F., 12 to 15 minutes. 

Mrs. H. C. Blackman. 

BUTTERSCOTCH PIE 

1 cup brown sugar 1 egg yolk 

2 tablespoons butter 1 egg white, well beaten 
2 generous tablespoons flour 1 cup milk 

Boil sugar and butter together until soft. Beat egg yolk 
well and add to flour, then add milk. Beat until very smooth. 
Mix this well with the sugar and butter mixture and cook until 
thickens. Vanilla may be used for flavoring. Pour into a pan 
lined with baked pie crust and top with meringue made from 
the well beaten egg white. 

Mrs. A. N. Johnson. 

CHOCOLATE PIE 

2 cups milk 1 cup sugar 

l/3 cup flour l/8 teaspoon salt 

1/2 cup cocoa 3 eggs, separated 

1/2 teaspoon vanilla 

Scald milk in double boiler. Add sugar, flour, cocoa, and 
salt. Mix well. Stir until thick and smooth about 10 minutes. 
Beat egg yolks and add. Let cook 5 minutes longer. Add 
vanilla. Pour into baked pie shell and top with meringue. 
Bake in slow oven until brown. 

Mrs. Henry Lamb. 

RAISIN, APPLE PIE 

3 apples, cut as for pie 1 tablespoon cinnamon 
1 cup water 1 cup raisins 

1/2 cup sugar 1 tablespoon butter 

Put all ingredients together and mix thoroughly. Put in un- 
baked pie shell. Top with crust and bake in moderate oven. 

Mrs. P. S. Heaton. 



29 



CHESS PIE 

1 stick butter l/4 teaspoon salt 

2 cups white sugar 1 tablespoon vanilla 

2 tablespoons meal 1 cup hot water 

Melt butter, stir in sugar, meal, salt, vanilla and hot 
water. Add slightly beaten egg yolks. Mix thoroughly and 
pour into unbaked pie shell. Bake at 350 degrees F., for 15 
minutes, then turn oven down to 250 degrees F. Bake slowly 
for about 1-1/4 hours. Use your own judgement about cooking 
time as there is such a difference in stoves. When pie seems 
to be done set out and let cool slightly. While cooling put into 
a mixing bowl: 4 egg whites, l/8 teaspoon cream of tartar, 
l/4 teaspoon salt. Beat until fairly stiff, then put in 8 table- 
spoons sugar. Beat until mixture is really thick like icing. 
Pile this mixture on your pie and brown slightly in moderate 
oven, 350 degrees F., for 5 to 10 minutes. 

Mrs. Earl Howard. 

ICEBOX FROZEN PIE 

3 eggs l/2 cup lemon juice 
l/2 cup sugar 3 tablespoons sugar 
1 can of milk 

Beat egg yolks. Add 1/2 cup of sugar to lemon juice and 
put in saucepan together with egg yolks. Cook until thick. 
Whip chilled milk. Beat egg whites, adding the 3 tablespoons 
of sugar. Fold in whipped cream. To this add the boiled 
custard. Mix well. Line baking dish with vanilla cake crumbs. 
Pour mixture on top of crumbs. Let stand in freezing unit 
until frozen. 

Mrs. Wilbert Boone. 

BLUEBERRY PIE 

4 cups blueberries l/2 teaspoon salt 

4 tablespoons flour 1-1/2 tablespoons lemon 

1 cup sugar juice 

Plain pastry 
Mix berries with sugar, flour, salt and lemon juice. Roll 
out pastry and line pie pan. Pour in berry mixture and cover 
with pastry. Bake 10 minutes in very hot oven, 450 degrees F. 
Reduce heat to 350 degrees F. and bake 25 to 30 minutes 
longer. 

Mrs. Jack West. 

PECAN PIE 
3 eggs, beaten, l/4 cup butter, 1 cup sugar, 1 cup Karo 
syrup, 1 cup pecans. Mix together thoroughly and cook in un- 
baked pie shell for 45 minutes at 350 degrees F. 

Mrs. Jack West. 



30 



CHOCOLATE FUDGE PIE 

1 cup sugar 1 stick butter 

2 squares bitter chocolate 2 eggs 

l/4 cup flour 1 teaspoon vanilla 

l/8 teaspoon salt 

Melt butter and chocolate together. Stir in sugar and 
flour, salt and vanilla. Mix well. Then put in eggs that have 
been very lightly beaten. Pour mixture in greased Pyrex 
pie plate and bake for 25 minutes at 350 degrees F. Serve 
hot or cold with ice cream or whipped cream and top with 
cherry. 

Mrs. Earl Howard. 

ENGLISH PIES 
1-1/2 cups sugar 2 tablespoons vinegar 

2 tablespoons butter 1 cup nuts 

3 eggs 1 cup dates 

2 tablespoons cold water 1 tablespoon vanilla 

Cream butter and sugar. Add eggs, one at a time, and 
beat well. Add other ingredients, mix well. Bake in uncooked 
shells 45 minutes at 400 degrees F. 

Mrs. L. F. Bullard. 

CHERRY PIE 

1 can cherries 2 tablespoons flour or 

2 tablespoons butter cornstarch 

3/4 cup sugar 
Cook juice, sugar, butter and flour in top of double boiler 
until thick. Add cherries and pour into pie pan lined with 
crust. Put crust on top. Bake in hot oven, 400 degrees F., 
for 20 minutes. 

Mrs. Wilbert Boone. 



31 



32 



T. P. L MOTOR COMPANY, INC. 
Sales /^HSIiy ^p l 4 $$ #/ Se rvice 



Telephone 2133 
Clinton North Carolina 

THE BRITT CORPORATION 
John Deere Tractors And 
General Motor Trucks 
Clinton North Carolina 



PARKER FLORIST 
Flowers For All Occasions 
Phone 2866 - 2697 - 108 Fayette Street 
Clinton North Carolina 

"It Pays To Buy At" 
WIMBISH BROTHERS COMPANY 
Clinton's Newest Department Store 
Clinton North Carolina 



COOKIES AND CAKES 

SUGAR COOKIES 
3/4 cup granulated sugar 2 cups sifted all-purpose 

l/2 cup melted shortening flour 

2 eggs, beaten 1 teaspoon cream of tartar 
1 teaspoon vanilla l/2 teaspoon baking soda 

l/2 teaspoon salt 
Blend sugar well with shortening. Stir in beaten eggs and 
vanilla. Sift flour, cream of tartar, baking soda and salt. Add 
to shortening mixture while beating well. Chill until easy to 
handle. Turn onto lightly floured board. Roll to l/8 inch 
thickness. Cut with desired shape cutter. Arrange cookies 
on cookie sheet. Sprinkle with granulated sugar. Bake in 
moderately hot oven. Makes 1-1/2 to 2 dozen cookies 

Mrs. John A. McDaniel. 

FIFTY DOLLAR COOKIES 
1-1/2 cups butter 5-1/2 cups flour 

1-1/2 cups brown sugar, 1/2 teaspoon soda 

sifted 2 teaspoons baking powder 

3 eggs 1 teaspoon salt 

Cream butter and sugar, add well beaten eggs and vanilla. 
Sift soda, baking powder and salt with flour and add to first 
mixture, leaving out some to handle with. Mix and shape into 
rolls 1-1/2 inches thick by 6 inches long or in oblongs. Chill 
until firm. Slice and bake at 325 degrees F. Place the follow- 
ing icing between two of the cookies. 

ICING 
1 cup powdered sugar l/4 teaspoon salt 

1 tablespoon milk, cream 2 tablespoons butter 

or water 

Mix well and spread between cookies. 

Mrs. W. B. Lamb. 

BUTTERSCOTCH COOKIES 
3-1/2 cups sifted flour 2 cups brown sugar, 

1/2 tablespoon soda packed 

1/2 tablespoon cream of 2 eggs, beaten light 

tartar 1/2 tablespoon vanilla 

1/2 cup butter or vegetable fat 

Cream sugar and butter. Add beaten eggs, then add flour, 
soda, cream of tartar and vanilla. Roll out and cut with fancy 
cutter or roll into roll. Chill in refrigerator and slice. If 
desired sprinkle with chopped nuts. Bake in moderate oven 
about 8 minutes. 

Mrs. Rosalind R. 
Cromartic. 



35 



PINWHEELS COOKIES 
1/2 cup butter i/8 teaspoon salt 

l/2 cup sugar 3 tablespoons milk 

1 egg yolk 1-1/2 teaspoons vanilla 

1-1/2 cups sifted flour l/2 cup cocoa 

1 teaspoon baking powder 

Cream butter and sugar. Add egg yolk and beat again, 
then add sifted dry ingredients. Add milk and vanilla. Divide 
into two portions, leave one plain and add cocoa to other. 
Chill, then roll out both portions into very thin oblong sheets. 
Lay chocolate on top of white, roll up like a jelly roll. Chill 
again. Then cut into thin slices and bake on greased cookie 
sheet, 375 degrees F., about 10 minutes. 

Mrs. H. C. Blackman. 

BROWNIES 
2/3 cup flour l/4 teaspoon salt 

1/2 teaspoon baking powder 6-1/2 tablespoons butter 

2 squares chocolate 1 cup sugar 

2 eggs, beaten well 1 teaspoon vanilla 

l/2 cup nut meats 

Cream sugar and eggs, add butter to melted chocolate, 
beat well. Mix all ingredients well. Spread on cookie sheet. 
Bake in moderate oven. Cut in squares while warm. 

Mrs. A. N. Johnson. 

GINGER SNAPS 
3/4 cup shortening 1 cup sugar 

4 tablespoons molasses 1 egg 

2 teaspoons soda 2-1/2 cups flour 

1 teaspoon cloves 1 teaspoon ginger 

Cream shortening and sugar. Add molasses and egg. Beat 
well. Add sifted dry ingredients, stir until smooth. Roll in 
balls size of big marble, dip in sugar and place 2 inches apart 
on cookie sheet. Bake in moderate oven, 350 degrees F., 15 to 
18 minutes. 

Mrs. O. W. Howard. 

PARTY COOKIES 
1 stick of butter l/2 teaspoon salt 

1 cup confectioners sugar 1 cup nut meats 

1 tablespoon milk 1 teaspoon vanilla 

2 teaspoons baking powder 2 cups cake flour 

Cream sugar and butter well, add milk and add dry ingredi- 
ents sifted. Add vanilla and nut meats. Pinch off pieces of 
dough about size of thumb nail and mash out on baking sheet. 
Bake in moderate oven. When baked roll in confectioners 
sugar. 

Mrs. W. H. Sloan. 

36 



MUD HENS 
l/2 cup butter 1 — 1 /2 cups sifted flour 

1 cup sugar 1 teaspoon baking powder 
l/2 teaspoon salt 1/2 teaspoon vanilla 

2 eggs, save white of one 1 cup chopped nut meats 
Cream butter and sugar, add eggs and other ingredients. 

Spread about l/2 inch thick on cookie sheet. Sprinkle over 
this one cup chopped nut meats. Add 1 cup brown sugar to 
the unbeaten white of an egg mixture and spread thinly over 
nuts. Bake. Cut in squares while warm. 

Mrs. L. A. Warren, Sr. 

COOKIES 
1 cup brown sugar 1 teaspoon soda 

1 cup white sugar 1 cup flour 

1 cup nut meats 1 tablespoon lemon juice 

1 cup butter 1/2 teaspoon baking powder 

1 e gg 

Cream butter and sugar. Add egg, flour, soda, lemon 
juice, baking powder and nut meats. Drop by spoonfuls on 
baking sheet that has been greased. Bake in moderate oven. 

Mrs. M. W. Warren. 

BUTTERSCOTCH COOKIES 
1 package of butterscotch l/2 teaspoon soda 

or chocolate pudding l/2 cup melted shortening 

1 cup quick cooking l/2 teaspoon cream of 

oatmeal tartar 

l/4 teaspoon salt 1 egg 

Combine ingredients, form into rolls and chill in refriger- 
ator. Slice and bake at 350 degrees F., 10 to 12 minutes. If 
you like cookies real sweet add more sugar. 

Mrs. Earl Howard. 

TEA CAKES 
5 cups flour l/8 cup water 

1 teaspoon soda l/2 cup shortening 

2 teaspoons cream of tartar 1 teaspoon vanilla 

3 e ggs (try 2) l/2 teaspoon lemon 
1-1 /Z cups brown sugar extract 

Sift flour, soda, cream of tartar together. Cut shortening 
into flour. Beat eggs and add sugar, then add water and 
flavorings. Add this to flour mixture. Roll to desired thick- 
ness, cut and bake at 350 degrees F. 

Mrs. W. B. Lamb. 



37 



MEXICAN WEDDING CAKES 

1 cup butter 1 teaspoon vanilla 
3/4 cup powdered sugar 1 cup chopped nuts 

2 cups flour 

Mix ingredients and roll by hand into srhall balls about 3/4 
inch in diameter. Place on baking sheet. Bake about 30 min- 
utes in a very slow oven, 325 degrees F. Roll in powdered 
sugar while hot and repeat when cool. Makes about 3 dozen. 

Eva L. Canady. 

LADYFINGERS 
1-1/4 sticks butter 2 cups plain flour 

6 tablespoons powdered 1 cup pecans 

sugar 1 teaspoon vanilla 

Cream together butter and sugar. Mix flour with pecans 
and add to first mixture. Add vanilla. If necessary add 1 
tablespoon ice water. Shape like fingers and bake in slow 
oven, 300 degrees F., 45 minutes. Roll in powdered sugar 
while hot. 

Mrs. John A. Warren. 

APPLESAUCE CAKE 
1-1/2 cups thick unsweetened 1 teaspoon cinnamon 

applesauce 1 teaspoon nutmeg 

l/2 cup butter 1/2 teaspoon salt 

1 cup raisins 2 teaspoons baking soda 

1 cup chopped nuts 2 cups bread flour 

Put shortening, sugar and raisins into hot applesauce. 
When cool add spices, flour and soda. Mix. Then add nuts. 
Turn into greased pan and bake at 275 degrees F., for 2 hours. 

Mrs. Oliver L. Croom. 

FRENCH CREAM CAKE 
1 — 1 / 2 cups of self-rising 2 teaspoons baking powder 

flour 3 eggs, beaten separately 

Beat yolks of eggs and sugar together. Add well beaten 
whites, flour and 3 tablespoons of cold water. Bake in 2 layer 
cake pans. When cold split with sharp knife and put filling 
between layers. 

FILLING FOR FRENCH CREAM CAKE 
1 pint sweet milk 2 eggs 

1 cup sugar 1 stick butter 

l/2 cup flour 2 teaspoons vanilla 

Bring milk to boil. Beat eggs, add sugar and flour. Pour 
this thin batter into hot milk, stirring all the time. Cook until 
very thick. Remove from fire and add 1 stick of butter. When 
cold add 2 teaspoons vanilla. Spread between layers. 

Mrs. John Dyson. 



38 



ANGEL FOOD LAYER CAKE 
1 cup sifted cake flour l/4 teaspoon salt 

1-1/2 cups sifted granulated 1-1/4 teaspoons cream 

sugar of tartar 

1-1/4 cups (10 to 12) egg 1 teaspoon vanilla 

whites 
Sift flour once, measure and add l/2 cup sugar and sift 
together four times. Beat egg whites and salt with rotary 
beater. When foamy add cream of tartar and continue beating 
until eggs are stiff enough to form peaks but not dry. Add re- 
maining sugar, 2 tablespoons at a time, beating with beater 
after each addition until all sugar is well blended. Fold in 
flavoring. Sift about l/4 cup flour over mixture, fold in 
lightly, repeat until all flour is used. Cook in 3 nine inch 
ungreased layer pans at 350 degrees F., about 20 minutes. 
Remove from oven and invert pans for about 1 hour or until 
cold. 

FILLING 
6 egg yolks 1 pint milk 

1 cup sugar 1 cup finely chopped 
4 tablespoons cornstarch pecans 

or flour 2 tablespoons butter 

Beat egg yolks, add sugar, cornstarch and milk. Cook 

over boiling water until thick. Add butter, vanilla and nuts. 

Let stand until thoroughly cool. Then spread between layers. 

Cover top and sides with seven minute icing. 

Mrs. L. A. Warren, Sr. 

WALDORF ASTORIA CHOCOLATE CAKE 
1/2 cup butter 2 cups flour 

2 teaspoons baking powder 2 teaspoons vanilla 
4 squares chocolate 1-1/2 cups milk 

2 eggs 1 cup nuts 

2 cups sugar 

Cream butter and sugar, add melted chocolate, well beaten 
eggs, vanilla and milk. Add flour and baking powder sifted 
together. Dredge nuts in flour and add. Mix well and pour 
into loaf pan. Bake 1 hour at 350 degrees. Ice. 

ICING 
l/2 cup butter 1 egg, well beaten 

1 teaspoon vanilla 1/2 cup nuts 

2 squares chocolate l-l/2 cups powdered 
1 teaspoon lemon juice sugar 

Melt butter and add to other ingredients and beat until 
smooth. Spread on cake. 

Mrs. F.J. Broadwell, Jr. 



39 



SPICY CHIFFON CAKE 
(Large cake, 16 to 20 servings) 
Measure and sift together into mixing bowl. 
1-1/2 cups sugar 1 teaspoon cinnamon 

3 teaspoons baking 1/2 teaspoon nutmeg 

powder 1/2 teaspoon allspice 

1 teaspoon salt 1/2 teaspoon cloves 

Make a well and add in order: l/2 cup Wesson Oil, 7 un- 
beaten egg yolks, 3/4 cup cold water. Beat with spoon until 
smooth. Measure into large mixing bowl: 1 cup egg whites 
(7 or 8), l/2 teaspoon cream of tartar. Whip until whites 
form very stiff peaks. Pour egg yolk mixture gradually over 
whipped egg whites, gently folding with rubber scraper just 
until blended. Do not stir. Pour into ungreased 10 inch tube 
pan immediately. Bake 55 minutes at 325 degrees F., then 
10 to 15 minutes at 350 degrees F. Immediately turn pan up- 
side down, placing tube part over neck of funnel or bottle, or 
resting edges on something. Let stand free of table until cold. 
Loosen from sides and tube with spatula. Turn pan over and 
hit edges sharply on table to loosen. 

CREAMY NUT ICING 

Melt in saucepan l/2 cup shortening (part butter adds 
flavor). Remove from heat. Blend in 2-1/2 tablespoons 
flour, l/4 teaspoon salt. Stir in slowly l/2 cup milk. Bring 
to boil, stirring constantly. Boil 1 minute, (if mixture cur- 
dles, do not be alarmed.) Stir in l/2 cup brown sugar (packed 
in cup). Remove from heat. Stir in 2 cups sifted confectioners 
sugar. Set saucepan in cold water. Beat until consistency to 
spread. Stir in l/2 teaspoon vanilla and l/2 cup nuts, coarsely 
chopped. (Makes icing for large cake.) Spread on above cake. 

COCONUT MIST CAKE 
5 tablespoons butter 1-1/4 cups sifted cake flour 

3/4 cup sugar 2 teaspoons baking powder 

2 egg yolks, well beaten l/2 teaspoon vanilla 
l/4 cup crushed pineapple l/2 cup moist coconut 

(undrained) 2 egg whites, stiffly beaten 

l/4 teaspoon salt 

Cream together butter and sugar, add egg yolks and pine- 
apple. Blend thoroughly. Sift salt, flour and baking powder 3 
times. Gradually add flour to first mixture, beating until well 
blended. Add flavoring and 1 /2 of coconut. Beat thoroughly. 
Then fold in egg whites by hand. Pour into well greased, 
lightly floured loaf pan. Sprinkle remaining coconut on top of 
batter. Bake in moderate oven, 350 degrees F., 35 minutes. 

Mrs. P. B. Heaton. 



40 



ANGEL FOOD CAKE 

1 cup cake flour (preferably l/4 teaspoon salt 
Swans Down) 1-1/4 teaspoons cream 

1-1/2 cups sugar of tartar 

(granulated) 1 teaspoon vanilla 

1-1/4 cups egg whites 1/4 teaspoon almond extract 

Sift flour and measure, add l/2 cup sugar and sift together 
4 times. Add salt to egg whites and beat with rotary beater in 
large mixing bowl until foamy. Add cream of tartar and con- 
tinue beating until stiff enough for peaks, but not dry. Add re- 
maining 1 cup sugar, 2 tablespoons at a time, beating until all 
is used. Add vanilla and almond. Fold flour mixture into egg 
white mixture in small amounts until all is gently folded in. 
Pour into 10 inch tube pan ungreased and bake in oven, 375 
degrees F., about 35 minutes. When done invert pan on rack 
until cake is cool. Gently tap the pan or loosen sides with 
spatula. Gently remove pan from cake. 

Mrs. Geo. McLelland. 

DEVIL'S FOOD CAKE 
l/2 cup water 2 eggs 

1-1/2 teaspoons soda 2-1/2 cups cake flour 

l/2 cup cocoa l/2 teaspoon salt 

l/2 cup butter 3/4 cup sour milk 

1-3/4 cups sugar 1 teaspoon vanilla 

Mix first 3 ingredients, allow to stand while mixing batter. 
Cream sugar and butter until fluffy. Add eggs, one at a time. 
Sift flour, measure, and add alternately with sour milk. Add 
the first mixture thoroughly. Bake in nine inch layer cake 
pans, 30 minutes, 350 degrees F. 

CHOCOLATE FILLING 
3 cups sugar 1 cup milk 

3 tablespoons syrup, white 9 tablespoons cocoa 

2 tablespoons butter 1 tablespoon vanilla 

Cook until small amount forms soft ball in cold water. Add 
butter and allow to cool. Beat with right consistency to spread 

Mrs, A. G. Thornton. 

APPLESAUCE CAKE 
2 cups stewed apples 1 teaspoon allspice 

l/2 teaspoon soda 1 teaspoon cloves 

1 cup butter 1 cup raisins 

4 cups flour 2 cups sugar 
1 teaspoon cinnamon 1 cup nuts 

Cool applesauce and beat until no lumps remain. Add re- 
maining ingredients and bake in layers at 350 degrees F. Put 
together with coconut filling. 

Mrs. H. C. Blackman. 



41 



DEVIL'S FOOD CAKE 
BATTER 
1-1/2 cups brown sugar 1 teaspoon soda 

2/3 cup shortening 1 teaspoon baking powder 

1 cup sour milk 2-1/4 cups flour 

2 eggs l/4 teaspoon salt 
1 teaspoon vanilla 

CUSTARD 
1 cup brown sugar 1/2 cup milk 

3 squares chocolate, cut 1 egg yolk 
in small pieces 

To make the custard, heat milk, sugar and chocolate. Add 
egg yolks, beaten. Cook the mixture until smooth and thick 
and set aside to cool. While this is cooling mix the batter as 
usual. Cream the shortening and sugar, add the soda to the 
milk and add it to the shortening and sugar mixture. Add the 
beaten eggs, then the baking powder and salt mixed with the 
flour and the vanilla. Mix well and add the cold custard. Mix 
thoroughly. Bake in layers in a moderate oven, 375 degrees 
F., 20 minutes. Put together with fudge frosting or with 
chocolate cream filling. 

Mrs. Alder Warren. 

JAPANESE CAKE 

1 cup butter 2 heaping teaspoons baking 

2 cups sugar powder 

3 cups flour 1 cup sweet milk 

4 eggs 

Sift flour and baking powder three times. Cream butter 
and sugar well, beat eggs separately. Add yolks to butter and 
sugar mixture. Add flour and milk alternately. Fold in stiffly 
beaten egg whites. Bake in three large layer cake pans. Di- 
vide batter in half. Add 1 package seeded raisins (cut with 
scissors and roll into flour) 1 heaping tablespoon ground 
cinnamon, 1 tablespoon ground cloves and 1 teaspoon allspice. 

FILLING 
2 cups water 2 lemons, grated rind 

2-1/4 cups sugar and juice 

1 coconut, grated 

Boil all together for 5 minutes, thicken with 3 heaping 
tablespoons of cornstarch mixed with enough water to dis- 
solve it. Cook until clear and drops in lumps from spoon. 
If not thick enough add a little more cornstarch. 

Mrs. L. A. Warren, Sr. 



42 



PINEAPPLE UPSIDE DOWN CAKE 
(Caramel mixture for bottom of cake pan) 
l/4 cup butter 1 cup light brown sugar 

1 can sliced pineapple, 5 maraschino cherries 

five slices 

Spread butter in bottom of pan and add brown sugar. Drain 
pineapple and place slices on top of sugar. In the center of 
each pineapple slice, place a maraschino cherry. Cover this 
with batter made according to the following recipe and bake 
the cake in a moderate oven at 350 degrees F. for 45 min- 
utes. Remove cake from pan immediately after taking from 
oven. 

BATTER 
l/4 cup butter l/4 teaspoon salt 

3/4 cup sugar 1-l/Z cups pastry flour, 

1 egg sifted 

1 teaspoon vanilla 2 teaspoons baking powder 

1/2 cup milk 
Cream butter and sugar. Add unbeaten egg and the flavor- 
ing and beat well. Measure the dry ingredients. Sift together 
the flour, baking powder and salt. Add dry ingredients to the 
creamed mixture alternately with the milk. 

Mrs. Wilbur t Boone. 

UPSIDE DOWN CAKE 
1 can pineapple 1 cup brown sugar 

1 cup nuts 3 tablespoons butter 

1/2 cup cherries 2 tablespoons water 

Spread butter in bottom of frying pan and add brown sugar. 
Drain pineapple and place slices on top of sugar and butter. 
Put a cherry in the center of each pineapple. Sprinkle nuts 
over this. Make a batter of the following ingredients and pour 
over the sugar mixture. Bake in a moderate oven, 350 de- 
grees F., for 45 minutes. 

BATTER 
1/4 cup butter 1-1 /2 cups flour 

1/2 cup sugar 3 eggs 

1/2 cup buttermilk 1/2 teaspoon soda 

1/2 teaspoon salt 1/2 teaspoon cream of tartar 

1 teaspoon vanilla 

Mrs. wilbert Boone. 

GRANDMOTHERS POUND CAKE 
1 cup butter, 1-2/3 cups sugar, 5 eggs, 2 cups flour. n 'ork 
butter until creamy, fold in flour with spoon. If desired add 1 
tablespoon caraway seed with flour. Bake in buttered bread 
tin about l-l/4 hours in slow oven, 300 degrees F. Excellent 
for electric beater. 

Mrs. O. W. Howard. 

43 



JAPANESE FRUIT CAKE 
1 cup butter 3 cups flour 

4 eggs 2 cups sugar 

1 cup milk 2 teaspoons baking 

1 pound seeded raisins, powder 

chopped 1 teaspoon vanilla 

1 teaspoon cinnamon 1 teaspoon cloves 

1 teaspoon allspice 

Cream butter and sugar. Add eggs, one at a time, beating 
after each addition. Sift flour, baking powder and salt togeth- 
er and add alternately with milk. Add vanilla. Divide batter 
into two parts. Bake 2 plain layers. Into other half put raisins 
and spices. Stir well and bake in two more layers. Put to- 
gether with the following filling. 

FILLING 

1 coconut Rind and juice of 2 lemons 

2 cups sugar 2 tablespoons cornstarch 

1 cup boiling water 1 can pineapple 

Put all into double boiler except cornstarch. Dissolve it 
in a bit of cold water and add to other ingredients. Cook until 
it drops from the spoon. Cool. Put between layers and sprin- 
kle with grated coconut. 

Mrs. Jack "'Vest. 

ORANGE CAKE 
3/4 cup butter 1 orange, grated rind and 

1-1/2 cups brown sugar juice 

3/4 cup sour milk 1 cup raisins 

2 eggs 2 cups flour 
l/4 teaspoon salt 1 teaspoon soda 

Make into batter and bake in two layers. 
FILLING 
2 cups sugar 1 egg, well beaten 

Juice and grated rind of 1 coconut, grated 

2 lemons 

Put sugar and lemon juice on slow fire. Stir in egg when 
sugar has dissolved. Cook until it begins to thicken, then stir 
in coconut and cook a few minutes longer. Spread between 
layers. Cover top and sides with uncooked icing. 

Mrs. Jack West. 

BUTTERMILK CAKE 
2 cups sugar 3 cups flour (all-purpose) 

1 cup buttermilk 1/4 teaspoon soda 

1 cup butter Flavoring to taste 

6 whole eggs 

Bake in loaf pan for 1 hour. 

Mrs. Colin Lamb. 



44 



UNCOOKED FRUIT CAKE 
(5 pounds) 
cup orange peel 1 cup butter 

cup lemon peel 1 cup honey 

cup citron 2 teaspoons cinnamon 

cup pineapple l/2 teaspoon nutmeg 

cup cherries 1 teaspoon each of mace or 

cup dates other desired spices 

cup dark raisins 2 teaspoons vanilla 

cup white raisins 1 teaspoon lemon 

cup walnuts 1 pound graham crackers 

cup pecans Salt to taste 

Cream butter and honey, add flavoring and pour over the 
ruit. Let stand 2 hours. Add spices and salt to rolled crack- 
:rs, then mix all ingredients thoroughly. Pack in a wax paper 
ined loaf pan and set in a cool place or refrigerator. It keeps 
well. 

Mrs. Daisy P. Carter. 

SILKEN GOLu CAKE 
1/2 cup butter 1-1/4 cups milk 

1/2 teaspoon salt 6 egg yolks 

1 teaspoon vanilla 2-3/4 cups sifted cake flour 

1 cup sugar 2-3/4 teaspoons baking 

3/4 cup sugar powder 

Cream together butter, salt and flavoring. Gradually add 

1 cup sugar, beating constantly. Cream mixture until it is 
light and fluffy. Combine 3/4 cup sugar and milk. Stir until 
sugar is dissolved. Beat egg yolks until thick and lemon col- 
ored. Add to cream mixture. Beat well. Sift flour and baking 
powder together three times. Gradually add to creamed mix- 
ture, alternately with milk and sugar mixture, beating well 
after each addition. Pour into 2 well greased nine inch layer 
pans. Bake in moderate oven, 350 degrees F., 25 minutes. 

Mrs. P. B. Heaton. 

HOT MILK CAKE 

2 cups sugar 4 eggs 

1 teaspoon vanilla 1 teaspoon baking powder 

1/2 teaspoon salt 1 stick butter 

1 cup milk 2 cups flour 

Beat eggs, add sugar gradually. Sift flour before measur- 
ing. Add baking powder and salt. Bring butter and milk to a 
boil. Add to batter. Add vanilla. Pour into 8 inch cake pans. 
Take 3 50 degrees F., 20 minutes. 

Mrs. Gordon Love. 



45 



POUND CAKE 
(Cheap but very good) 
1 cup butter or Crisco 2-1/2 teaspoons baking 

1-1/2 cups sugar powder 

4 eggs 1 teaspoon salt 

3/4 cup milk 1 teaspoon vanilla 

3 cups sifted cake l/4 teaspoon mace or 

flour 1 teaspoon lemon 

Cream the butter, add sugar gradually and continue cream- 1 
ing. Add eggs, one at a time, beating constantly until light and 
fluffy. Sift flour, baking powder, salt and mace together. Add 
vanilla. Bake in a greased tube pan in moderate oven, 350 
degrees F., 1 hour. 

Mrs. B. B. Osborne. 

BRIDES CAKE 
1 cup butter 3 teaspoons baking powder 

3 cups sugar 1 cup cornstarch 

1 cup milk 3 cups flour 
12 eggs 

Cream together butter and sugar. Sift baking powder, corn- 
starch, and flour, add alternately with milk. Beat well. Last 
of all fold in well beaten egg whites. Pour into well greased 
pan lined with paper. Bake in slow oven, 300 to 325 degrees 
F., for one hour. 

Mrs. W. B. Lamb. 

POUND CAKE 
10 eggs 2 cups sugar 

4 cups flour 1 pound butter 

Cream butter and sugar. Add egg yolks, one at a time, beat 
in well. Beat egg whites until stiff, but not dry. Add with flour 
small amounts at a time. When all ingredients are mixed add 

2 teaspoons of flavoring. Beat with hand 15 minutes. Bake at 
325 degrees F., 1-1/4 hours. 

Mrs. John Dysov. 

CARAMEL ICING 
2 cups brown sugar 4 tablespoons butter 

1 cup water 4 tablespoons cream 

4 tablespoons flour 1 teaspoon vanilla 

Cook sugar and water to hard ball stage, 250 degrees F. 
Mix remaining ingredients in bowl, reserving 2 tablespoons 
cream. Pour the hot sirup over the mixed ingredients and stir 
until well blended. Allow to cool to room temperature. Beat 
until icing starts to thicken and loses its shiny appearance. 
Spread over cake quickly. Thin with reserved cream if 
necessary. 

Mrs. J. D. Stott. 

46 



ICING 
(That will not crack) 
2 cups sugar l/4 teaspoon cream of tartar 

1 cup water or 1 tablespoon vinegar 

3 egg whites 
Boil sugar and water until it spins a thread. Beat egg 
whites until dry. Add a tablespoon of sugar for each egg 
white and beat well. Pour hot syrup over eggs, beating con- 
stantly. Put bowl containing this mixture into a container of 
boiling water. Keep stirred (fold over) until it begins to stick 
to bottom of bowl and in tasting it does not stick to tongue. 
Flavor to taste and spread while warm. Any left over may 
be kept for several weeks in jar in refrigerator. When ready 
to use reheat, adding a few drops of water. Spread. 

Mrs. W. B. Lamb. 

FUDGE FROSTING 

2 cups sugar 2/3 cup milk 

2 ounces unsweetened 2 tablespoons butter 

chocolate (about 1/2 cup 1 teaspoon vanilla 

cocoa) 
2 tablespoons light corn syrup 

Put the sugar, chocolate, corn syrup and milk in a deep 
boiler. Stir over low heat until the sugar is dissolved and 
chocolate melted. Bring to the boiling point and cook, stirring 
occasionally until the mixture will form a soft ball in cold 
water. Remove from heat, add butter. Cool until the boiler 
can be held in palm of hand. Beat well until thick and spread. 
Adaquate for 3 layer cake. 

Mrs. David Herring. 

CHOCOLATE ICING 
l/2 cup cocoa 1 teaspoon vanilla 

1/2 cup milk Small piece of butter 

2 cups sugar 

Mix cocoa and sugar. Add milk and let boil 2-1/2 minutes 
from time you see it first start to boil. Then remove from 
heat. Add butter and flavoring. Beat until thick enough to 
spread evenly on cake. 

Eva L. Canady. 

CHOCOLATE ICING 

1 box powdered sugar 1 teaspoon vanilla 

2 tablespoons butter 2 squares of chocolate 

Melt butter and chocolate in saucepan over hot water. Add 
sugar and vanilla. Mix well and if not as thin as you like add 
a little cream. Spread on cake. 

Mrs. Wilbert Boone. 



47 



FUDGE FROSTING 
2 cups sugar 1 teaspoon vanilla 

1/2 cup milk 6 marshmallows or 

1-1/2 tablespoons butter 2 heaping tablespoons 

2 squares chocolate marshmallow whip 
1 tablespoon corn syrup 

Put first four ingredients into a saucepan and boil to soft 
ball stage, 234 degrees F. Remove from fire and stir in the 
marshmallows just until they dissolve. Cool and add vanilla 
and beat until right consistency to spread on cake. 

Mrs. Alden Warren. 

PINEAPPLE PAR FAIT FROSTING 
In a double boiler put 2 unbeaten egg whites, 1-1/2 cups 
sugar, 5 tablespoons canned pineapple juice, 1/8 teaspoon 
salt, 1/8 teaspoon cream of tartar. Mix well. Then place 
over rapidly boiling water, beat constantly with rotary egg 
beater until mixture holds a peak. Time about 7 minutes. 
Remove from fire and add 1/3 teaspoon grated lemon rind. 
Beat until thick enough to spread on cake. I use my electric 
mixer for this. 

Mrs. L. A. Warren, Sr. 

NEVER FAIL ICING 

1 cup sugar 1 tablespoon vanilla 

3 tablespoons water 1/4 teaspoon cream of tartar 

2 egg whites Pinch of salt 

Put all ingredients in top of double boiler, have water boil- 
ing in lower part. Beat with egg beater constantly for seven 
minutes. Remove from fire and spread on cake. 

Mrs. L. A. Warren, .Sr. 

CHOCOLATE FILLING 

3 cups sugar 4 tablespoons chocolate 

1 cup water Pinch of cream of tartar 

Mix and cook until forms a soft ball when dropped in cold 
water. Whip the whites of 2 eggs until very stiff. Pour 
chocolate mixture over eggs, beating until creamy. Spread 
on cake. 

Mrs. L. A. Warren, Sr. 

BOILED ICING 

2 cups sugar 1 cup hot water 
1/4 teaspoon cream of tartar 2 egg whites 

Mix sugar, cream of tartar and hot water and cook until it 
spins a thread. Pour over well beaten egg whites, beating 
constantly until consistency to spread. 

Mrs. L. A. Warren, Sr. 



48 



CREAMY NUT ICING 
Melt in pan, 1/2 cup shortening, butter is best. Remove 
from heat. Blend in 2-1/2 tablespoons flour, 1/4 teaspoon 
salt. Stir in slowly, 1 /Z cup milk. Bring to a boil, stirring 
constantly. Boil 1 minute. (If mixture curdles icing will not 
be affected.) Stir on 1/2 cup brown sugar, packed in cup. Re- 
move from heat. Stir in 2 cups sifted confectioners sugar. 
Beat until consistency to spread. Stir in l/2 teaspoon vanilla 
and 1/2 cup coarsely chopped nuts. 

Mrs. Sudie Rich, 
Garland, North Carolina. 



49 



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VEGETABLES AND SALADS 

PINEAPPLE RINGS 
6 slices of pineapple 6 marshmallows 

1-3/4 cups of cooked l/Z cup sweet milk 

sweet potatoes 1/2 cup raisins 

l/2 cup sugar 1 teaspoon vanilla 

l/4 stick butter 

Cream potatoes with butter, sugar and milk. Add flavoring 
and raisins. Place pineapple on baking pan and put dips of 
potato mix on top of each slice. Top each with marshmallow. 
Bake in slow oven until brown. Serve hot with meat. 

Mrs. L. A. Warren, Sr. 

BAKED TOMATOES 
6 tomatoes 1/2 cup chopped meat 

l/2 cup cooked rice 1/2 cup meat broth 

1 tablespoon butter Salt and pepper 

Wash tomatoes. Cut slice from top of each. Hollow out 
tomato, leaving a thick shell. Combine rice, meat and broth. 
Season to taste. Fill tomatoes with rice mixture. Place in 
well oiled casserole. Place a bit of butter on each tomato. 
Bake in moderate oven, about 375 degrees F., until tender. 
If desired, buttered bread crumbs or chopped green pepper 
may be substituted for the rice. Makes 6 servings. 

Mrs. Coleman Carter. 

CORN PUDDING 
1 pint of corn 1 tablespoon flour (or 

1 egg cornstarch) 

l/2 cup sugar 1 tablespoon butter 

1 teaspoon salt 1 cup sweet milk 

Pepper to taste A biscuit or two soaked in 

the milk 
Beat egg, add sugar, salt, pepper, flour or cornstarch and 
mix well. Add melted butter, milk soaked biscuits and corn. 
Pour into a buttered pan and bake in moderate oven until a 
knife inserted in the pudding comes out clean. 

Mrs. Coleman Carter. 

BAKED BEANS 
1 can baked beans in casserole. In 4 tablespoons butter 
brown 1 green pepper, l/2 hot pepper (or less), 2 small onions, 
1/2 teaspoon salt, 2 tablespoons brown sugar. Add a few toma- 
toes. Cover beans with mixture and bake slowly 2 or 3 hours. 

Mrs. J. K. West. 



53 



HARVARD BEETS 
3 cups cooked diced beets 6 tab.espocns sugar 

3 tablespoons cornstarch l/Z cup vinegar 

l/4 cup water 3 tablespoons melted butter 

Combine sugar, cornstarch, butter, water and vinegar. 
Cook over hot water until smooth and thick. Season to taste. 
Add beets. Heat thoroughly. Serve at once. Serves 6. 

Mrs. Milton Carter. 

BAKED BANANAS 
6 ripe bananas Bread crumbs 

Sugar Butter 

1 egg, well beaten 

Peel and quarter bananas, dip in well beaten egg and roll 
in bread crumbs. Place on flat buttered pan. Then sprinkle 
the tops with sugar and place dabs of butter on each banana. 
Place in oven and bake, 350 degrees F., for 20 minutes. 

Mrs. H. C. Blackman. 

FRIED CORN CAKES 
1-1/2 cups sifted corn meal 1 egg 

l/2 teaspoon salt Sweet milk 

Measure meal and salt. Break egg into mixture. Mix to 
desired consistency with sweet milk or evaporated milk with 
equal part of water. Drop with spoon into hot deep fat. Turn 
until a golden brown. 

Mrs. O. B. Maxwell. 

STUFFED POTATOES 
Prepare baked potatoes. Cut a slice from the surface of 
each. Scoop out contents. Mash. Season with cream, salt 
and pepper. Whip until light and fluffy. Pile lightly into 
potato shells. Sprinkle with paprika and grated cheese. Bake 
in moderate oven, 375 degrees F., until lightly browned. 
Serve at once. 

Mrs. Milton Carter. 

BAKED BEANS 

2 cans pork and beans 2 tablespoons molasses 
2 tablespoons brown sugar or syrup 

1 teaspoon mustard 2 tablespoons catsup 

Mix all ingredients. Put in a covered dish. Bake in slow 
oven about an hour, If beans cook out too dry add little hot 
water and stir. 

Mrs. A W. Johnson. 



54 



CAULIFLOWER 
One medium sized head. Separate into flowerets. Soak 30 
minutes in cold water. Rinse. Cook in water salted to taste 
until tender 8 to 10 minutes, drain. Pour over with sauce. 
Serve. 

WHITE SAUCE 
2 tablespoons butter 1 cup milk 

2 tablespoons flour l/4 teaspoon salt 

Few grains pepper 
Melt butter in small saucepan. Add flour mixed with 
seasoning. Stir until well blended. Pour in milk gradually 
while stirring constantly. Heat milk before adding to keep 
sauce smooth. Cook 5 minutes. If sauce has become too 
thick, thin with little extra milk. 

Mrs. O. W. Howard. 

ASHEVILLE SALAD 

1 cup tomato soup 1 tablespoon onion, finely 

2 packages cream cheese chopped 

2 tablespoons gelatin 2 tablespoons green pepper, 

1 cup mayonnaise finely chopped 

2 cups celery, finely l/2 cup nuts, finely 
chopped chopped 

Heat soup to boiling point and dissolve cheese in it. Add 
gelatin which has been soaked in cold water. Cool mixture. 
Then add remaining ingredients. Pour into mold. Serve on 
lettuce. 

Mrs. Abel McRae Warren. 

PINEAPPLE, CHEESE SALAD 

1 package lemon gelatin l/2 cup celery, cut fine 
Juice from large can 2/3 cup walnut meats, cut 

crushed pineapple and fine 

crushed pineapple l/2 pint whipping cream 

2 packages cream cheese, l/8 teaspoon salt 
mashed with 

1 small can pimientoes 

Mix gelatin with pineapple juice which has been boiled. 
When it begins to jell, add other ingredients in order given. 
Pour into mold and chill until set. Serve on crisp lettuce. 

Mrs. R. G. Dawson. 

CARROT SALAD 

2 carrots, grated 2 tablespoons sugar 
1 apple, grated Pinch of salt 

1/2 cup raisins 2 tablespoons mayonnaise 



Mix and serve on lettuce, 



Mrs. L. A. Warren, Sr. 
55 



CRANBERRY SALAD 

1 package cranberries, 1 package strawberry or 
ground raw cherry jello 

2 oranges, ground peeling 1 cup water to dissolve 
and all except seeds jello 

1 cup sugar 1 cup crushed pineapple 

l/2 cup to 1 cup nuts, chopped 

Dissolve jello in hot water and add the other ingredients 
Mix well and pour into individual molds or into oblong dish. 
Chill thoroughly. Cut into squares and serve on crisp lettuce 
with mayonnaise. 

Mrs. R. E. Lowdermilk. 

GOLDEN GLOW SALAD 
1 package orange jello 1 cup grated carrots 

1 small can crushed pineapple 

Drain pineapple. Heat the juice and use as part of the 
liquid required for jello. When jello begins to harden, add 
grated carrots and pineapple. Place in refrigerator, let 
stand until firm. Serve on lettuce with your favorite salad 
dressing. 

Mrs. Earl Howard. 

2 MINUTE SALAD DRESSING 

3 tablespoons vinegar 1 tablespoon sugar 
l/4 cup sweet or sour cream l/2 teaspoon salt 

(or canned milk) Black pepper 

2 tablespoons prepared mustard 

Shake well. Blend with potato salad just before serving. 
Also can be used on lettuce or for cabbage slaw. 

Mrs. David Herring. 

CRANBERRY SALAD 
1 package fresh berries 3 cups orange juice 

(4 cups) 

Boil together until berries are tender. Strain through 
sifter. Add 2 cups sugar to juice. Let boil. Add 2 envelopes 
Knox Gelatine dissolved into 1/2 cup cold water. Pour into 
juice while hot. Cool. Add: 1 cup crushed pineapple, 1 cup 
nuts, finely chopped. 

Mrs. G. A. Thornton. 

BLACK EYED SUSIE SALAD 
Place slices of pineapple on lettuce leaf, place slices of 
peaches on top of pineapple as petals. Stuff a prune with nuts 
and cheese mixed with mayonnaise and place in the center. 

Mrs. L. A. Warren, Sr. 



56 



CARROT SALAD 
2 cups hot water 1 teaspoon salt 

2 packages lemon jello 2 tablespoons vinegar 

2 cups grated carrots 1 teaspoon black pepper 

2 cups crushed pineapple 

Dissolve jello in hot water. When it begins to get thick, 
add rest of ingredients. Serve on lettuce with salad dressing. 

Mrs. John Dysov. 

FROZEN FRUIT SALAD 
1 cake plain cream cheese 2 cups whipped cream 

1/2 cup mayonnaise Sugar and salt to taste 

1 large can fruit cocktail 
(drained) 
Can be used with other fruits, marshmallows and pineapple, 
peaches, etc. 

Annie L. Bullard. 

CABBAGE AND CARROT SALAD 
Use equal parts of grated carrots and finely shredded 
cabbage. Mix the carrots and cabbage together with salad 
dressing until well blended. Add ground peanuts if desired. 
Serve on crisp lettuce. 

Mary Wanen. 



57 



58 



60 



JELLIES AND PICKLES 

SWEET PICKLES 
2 cups lime 8 pounds cucumbers 

2 gallons water 8 cups sugar 

2 tablespoons salt 2 quarts vinegar 

2 tablespoons spice 2 tablespoons cloves 
1 tablespoon celery seed 

Dissolve lime in water and put in cucumbers in wheels l/2 
inch thick. Let soak 24 hours. Remove from water. Wash 
well in 3 or 4 waters. Make pickling solution of sugar, salt 
and vinegar. Tie spices up in bag. Boil until sugar is melted 
and pour over cucumbers that have been washed and drained. 
Let soak 3 hours then boil for 30 minutes. Put in jars and 
seal. Very good. 

Mrs. Daniel Boone. 

WATERMELON RIND PICKLES 
Prepare rind and soak 1 gallon rind overnight in water to 
cover with 1 tablespoon Lilly's lime. Rinse several times in 
cold water, then put rind on stove with enough cold water to 
cover. Boil a few minutes and pour off. Cover again with 
cold water. Boil hard. Add 2 tablespoons powdered ginger 
in thin cloth. Boil 30 minutes. Pour off. Cover rind with 
cold water with ice in it. Let soak while you make syrup. 
1 quart vinegar 1 tablespoon whole cloves 

3/4 cup cold water 7 pounds of sugar 

3 sticks of cinnamon 

When it begins to boil add rind and boil until transparent. 
From 1-1/4 to 2 hours. Seal in jars. 

Mrs. H. G. Ruark. 

GREEN TOMATO PICKLES 
7 pounds sliced tomatoes 3 pints vinegar 

3 cups lime 5 pounds sugar 

Pickling spice 
Soak 24 to 36 hours in lime water (3 cups lime to 2 gallons 
water). Take out of lime water and soak for 4 hours in clear 
water, changing every hour. Make syrup of: 
3 pints of vinegar Pickling spices (in bag) 

5 pounds sugar 

Bring vinegar, sugar and spices to a boil and pour over 
drained tomates. Let stand overnight. Next morning simmer 
1-1/2 hours. Can and seal air tight. 

Mrs. D. C. Boone. 



61 



SWEET CUCUMBER PICKLES 
Slice 7 pounds cucumbers. Soak 12 to 14 hours in strong 
lime water. Wash and soak 4 hours in salt water. Soak 2 
hours in clear water. Bring to boil in alum water (l/2 box 
alum). Drain. Pour boiling water over cucumbers. Boil 30 
minutes in 2 quarts vinegar (dilute, using l/3 water, 2/3 
vinegar), 4 pounds sugar, l/2 box pickling spice (tie in small 
bag). Seal. 

Mrs. G. A. Ghorutou. 

PEAR RELISH 
10 cup pear pulp 5 big onions 

3 cups sugar 6 bell peppers 

3 cups vinegar 1 or 2 hot peppers 

1 tablespoon salt 

Grind pears in food chopper. Let juice from pear drip into 
pan and save it. Grind other ingredients and mix with pears, 
adding juice and other ingredients. Let scald and come to 
boil for a few minutes. Then put in jars and seal. 

Mrs. C. E. Shaw. 

PEPPER HASH 
24 ripe tomatoes 12 small onions 

24 green peppers 

Grind separately and squeeze all juice out. Make a syrup 
of 6 cups sugar, 6 cups vinegar and 2 tablespoons salt. Cook 
30 to 40 minutes. Put in jars and seal. 

Mrs. L. A. Warren, Sr. 

PICKLED PEACHES 
3 pounds sugar 1 pint vinegar 

6 pounds fruit 

Mix sugar and vinegar together. Boil until a little thick. 
Drop in peaches. When heated through put in jars and put a 
few cloves on top of each jar and seal. 

Mrs. H. C. Blackman. 



62 



64 



CANDIES 

DIVINITY FUDGE 
2- 1/3 cups granulated sugar 2 egg whites 

2/3 cup white corn syrup 1 cup chopped nuts 

l/2 cup water l/2 teaspoon vanilla 

l/4 teaspoon salt 

Combine sugar, syrup, water and salt in saucepan. Place 
over low heat and stir until sugar is dissolved. Continue cook- 
ing at higher heat until a little of the mixture dropped in cold 
water forms a hard ball. Remove the mixture from the heat 
and pour over egg whites which have been beaten stiff. Pour 
mixture slowly, stirring constantly to avoid lumping. Con- 
tinue stirring until mixture loses its gloss. Add nuts and 
vanilla and pour into greased pan or on waxed paper. Makes 
about 1-1/2 pounds. 

Mrs. John A. McDaniel. 

FUDGE 
3 squares (3 ounces) 3 tablespoons butter 

unsweetened chocolate 2 tablespoons corn syrup 

3 cups sugar 1 teaspoon vanilla 

1 cup Carnation Milk, undiluted 

Cut chocolate over sugar in 2 quart pan. Add corn syrup 
and milk. Place over medium heat. Stir until sugar dissol- 
ves. Bring to boiling. Cover and cook 2 minutes. Uncover 
and cook, stirring occasionally until soft ball forms when 
dropped in cold water. Remove from heat, add butter. Let 
cool without stirring until pan is cool enough to hold on palm 
of hand. Add vanilla, beat until thick and no longer glossy. 
Spread in buttered pan. Cool. Cut in thin squares. 

BUTTER MINTS 

2 cups sugar 6 to 8 drops of peppermint 
3/4 cup water 8 to 10 drops of coloring 
1/4 cup butter 

Cook sugar, water and butter without stirring to 268 de- 
grees F. to 270 degrees F. Remove from fire and pour into 
greased pan. Add peppermint and coloring by dropping on top 
of mixture. When cool enough to pull, remove from pan and 
pull until light in color and firm. Roll into a thin rope. Cut 
in pieces and store in a tin box to cream. 

Mrs. Abel McRae Warren. 



65 



66 



68 



HINTS 

HOUSEHOLD HINTS 
To Clean Paint Brushes: Put brush in container with 
water to cover bristles and add small amount of lye. Boil. 
Don't let the water come up to handle. ' 

Cleaning Silverware: Put silverware in an aluminum pan 
in a solution of 1 teaspoon salt, 1 teaspoon soda to each quart 
of boiling water. Leave the silverware in the solution for a 
few minutes then wash in hot soap suds. Rinse and dry. This 
will not harm silverware. 

To Remove Tea And Coffee Stains: Dip the stained part in 
water containing a little kerosene. Then wash the article 
with soap and hot water. 

Mold will not form on the tops of jelly and preserve jars if 
a bowl of lime is placed in the closet where these are stored. 

Colored fabric will not fade or run if a teaspoonful of 
Epsom salts is added for each gallon of water used in washing. 

Bananas for salads will keep their natural color if sprin- . 
kled with powdered sugar or lemon juice. 

To Prevent Milk From Souring: By adding a tiny pinch of 
salt to milk when fresh it will keep much longer. 

To Remove Greese, Soot And Ink From Carpets: Grease 
spots which occasionally get on carpets about the table may 
sometimes be removed by sponging off the spot with one part 
salt to four parts alcohol. Rub the spot hard. For ink stains 
on the carpet, cover the spot at once with salt, remove it when 
it turns black and apply another layer. Repeat until the salt 
no longer changes color. 

When painting chairs or table, if you will drive a small 
nail into the bottom of the legs you can paint the legs without 
having them stick to the paper. 

When Ripping A Long Seam: Fasten one end under pressure 
foot of your sewing machine. Better than the old pin-to-the- 
knee technique when cutting threads with a razor blade. 

No Bed Table For Your Patient: Your sewing machine will 
extend its drop leaf across the bed, if you wheel it into postion. 



69 



HOUSEHOLD HINTS 
Attach A 3 Pronged Towel Rack to the broad end of your 
ironing board. It will hold small pieces and save steps. 

Prongs fold along end of board when you put it away. 

Make A Record of articles you borrow, and those you lend, 
on a special calendar. Helps you keep track of things that fail 
to come home promptly, and reminds you to return or pay 
back. 

Glue Cork Pieces from bottle caps to bottoms of boxes, 
vases, furniture, to keep them from scratching polished sur- 
faces. 

An Aluminum Clothes Sprinkler on the bottle of furniture 
polish will spread polish evenly on dust mop or dust cloth. 

Sew On Buttons with elasticized thread (the kind used for 
shirring). Keeps buttons from tearing out the cloth. 

Bird Cage Hooks, screwed to the wall of your small closet, 
will create extra hanging space. A dozen or more hangers 
can be hung from one hook. Hooks will fold flat against wall 
when not in use. 

Make Daughter A Holder for barrettes and hair bows by 
tacking a short piece of white elastic flat across the inside of 
her closet door. Hair fixings snap or clip right on, and are 
easy to find. This type hanger keeps her hair ribbons from 
getting wrinkled, too. 

When Hard Boiling Eggs for later use, add a little food 
coloring to the water. You can store with uncooked eggs in 
the refrigerator, the tint tells the difference. 

The Curtain Cleaning Attachment on your vacuum cleaner 
makes a good catcher for mosquitoes, flies, and spiders 
roosting on your walls. 

Before Laundering Curtains, baste two lines on your iron- 
ing board cover to mark curtain's width. When ironing, the 
basted lines will help you iron curtain edges straight. 

Use A Pipe Cleaner to hold you knitting stitches in place 
when you have to remove knitting needles. Ends can be bent 
back, so stitches won't slip off. 



70 



HOUSEHOLD HINTS 
To Put New Hooks on a bamboo rake, soak worn ends in 
hot water until pliable. Turn ends down, let dry. 

A Pair Of Tweezers makes a handy thread puller when 
you're putting the finishing touches to a new garment. 

When Painting Indoors slip a pair of old socks over your 
shoes. If paint drops on flour, just "skate" it up. Saves 
stooping. 

Put A Clock's Face, in icing, on top of your child's birth- 
day cake, with the hour hand pointing his age. Makes an 
amusing substitute for candles. Cute with candles, too. 

Build Canned Goods Shelves in "stairsteps", each shelf 
wide enough for only one jar. Top portions of all the jars 
will be seen at a glance, saves hunting. 

A Large Scrap Book makes a handy file for your patterns. 
Paste pages together in pairs, leaving tops open, to form 
envelopes. Paste picture of pattern on the scrapbook envelope 
in which it has been filed. 

Use Hose Supporters to fasten baby's blanket at corners of 
bed. Sew supporters to tape, tie tape to bed corners. Support- 
ers will hold covering firmly, baby can't kick loose. 

Mend A Ripped-Out Hem in a hurry, with Scotch tape. 
Much neater than pinning. Tape will hold on most fabrics 
for at least a day. 

Don't Scratch Your Table with candlesticks or bookends. 
Cut pieces of moleskin (from dime store) to fit bottom of 
these objects. One side of the material is adhesive, makes 
the job easy. 

Turn A Colander upside down over frying meat or fish. 
The small holes allow steam to escape, but grease can't 
spatter about. 

Paint A Gay Picture with that red medicine when applying 
it to Sister's scratched knee. Tears stop flowing as a kitten 
or dog takes shape, and the wound becomes something to 
show off. 



71 



HOUSEHOLD HINTS 
Make Sonny Some Mittens out of that little, worn-out 
sweater. Put his hand into the wrist-end of the sleeve, with 
the little finger along the seam (so sweater cuff becomes 
mitten cuff). Mark shape of hand, generously, with chalk. 
Baste around chalk line. Machine-stitch 1/4 inch outside 
basting using small stitch. Machine-stitch again, just inside 
first stitching. Cut out mitten close to outside stitching. Turn 
and stitch to a 1/8 inch French seam. If sweater is light- 
weight, make outing flannel lining. 

Make A Tiny Embroidery Hoop for your dainty work, with 
a metal fruit-jar ring. A rubber band will hold cloth over the 
ring- 
Initial Your Child's Rubbers on the toes with oil paint, will 
avoid much searching, and may prevent loss in that after- 
school shuffle. 

Garnish Lettuce Leaves by twirling their edges in paprika 
which you've sifted on a waxed paper. Or float a sprinkling 
of paprika on water, and twirl the leaf-edges in that. 

Make Cookie Place Cards for your child's party. Cut 
cookie dough in rectangles, bake. Write guests' first names 
on cookies with icing (use a pastry tube). A dab of icing on 
a small lace-paper doily will hold the cookie upright. Child- 
ren love to eat their names. 

Make A Barber-Pole Container for used razor blades. 
Paint a condensed milk can in red and white stripes. Cut a 
slot in the end, large enough for blades to slip through. Keep 
in bathroom with the shaving materials. 

Make Slip-Over Boots for the children's sleepers, out of 
Daddy's cast-off socks. Children can enjoy a bedtime romp 
without soiling their pajama feet. 

If the feet swell readily, always buy shoes in the after- 
noon. By this time the feet have spread to their greatest 
extent, and the new shoes will be comfortable at all times. 

The bathtub and other porcelain articles can be quickly 
cleaned by using half of a lemon rind. 

To have a better gas flame on kitchen range use an ordi- 
nary pipe cleaner to run through each little valve. This will 
clean the openings of all grease and dirt and make a brighter 
flame. 

Mrs. P. B. Heaton. 
72 



FRUIT PUNCH 
(Serves 75) 
2 dozen lemons 1-1/2 pounds sugar 

2 large cans pineapple juice 1 bottle crushed cherries 

2 large cans orange juice and juice 

1 small can grapefruit juice 2 large bottles Canada Dry 

1 gallon of water Ginger Ale 
Additional sugar and water may be used if desired. 

Mrs. Milton Carter. 

SPICED TEA PUNCH 
1/2 cup granulated sugar 2 tablespoons tea leaves 

l/4 teaspoon nutmeg 1/4 cup orange juice 

1/4 teaspoon cinnamon 1/4 cup lemon juice 

2 cups hot water 2 cups cold water 

Mix sugar, spices (tied in cheese cloth bag) and hot water 
and boil 1 minute. Pour over tea leaves and steep 3 minutes. 
Strain. Add fruit juice and cold water. Serve hot or cold. 

Mrs. W. B. Lamb. 

HOT SPICED TEA 
1 teaspoon whole cloves Juice of 3 oranges 

1 inch stick cinnamon Juice of 1-1/2 lemons 

3 quarts water 1 cup sugar 
2- 1/2 tablespoons black tea 

Tie spices in bag and bring to a boil in water. Add tea 
tied in bag loosely. Steep 5 minutes and remove bags. Heat 
fruit juices and sugar, add to tea. This will serve 25 people. 

Mrs. L. A. Warren, Sr. 

SPICE TEA 
Put 1 quart of cold water in a vessel and into that put a 
small bag of whole cloves, 1 teaspoonful. Bring to boil: 
juice of 3 oranges, 2 lemons, l/2 cup sugar. Put in sauce- 
pan. Bring to a boil and pour into the water with the cloves. 
Remove the spice bag and drop in 1 tea bag for about 5 min- 
utes. Serve rather hot or as ice tea. 

Mrs. Earl Howard. 

RUSSIAN TEA 
Juice of 4 oranges 1 cup of water 

Juice of 3 lemons 3/4 cup of sugar 

Combine the above ingredients and add to 3 pints of tea. 

Mrs. Abel Warren. 



73 



EQUIVALENTS 
A few grains -- Less than l/8 teaspoon 

3 teaspoons -- 1 tablespoon 

1 fluid ounce --2 tablespoons 

2 pints -- 1 quart 
8 quarts -- 1 peck 

4 pecks -- 1 bushel 

16 tablespoons -- 1 cup 
l/2 pint jar -- 1 cup 
1 quart jar -- 4 cups 
4 gills -- 1 pint 
4 quarts -- 1 gallon 

SUBSTITUTES 

1 square chocolate -- 2-2/3 tablespoons cocoa and 1/2 table- 
spoon shortening 

1 cup pastry flour -- 1 cup bread flour less 2 tablespoons 

1 tablespoon cornstarch -- 1 tablespoon flour 

1 teaspoon baking powder -- 1/4 teaspoon soda and 1/2 tea- 
spoon cream of tartar 

1 cup sugar -- l/4 to 1 cup molasses and l/4 to l/2 teaspoon 
soda 

1 cup molasses -- 1 cup honey 

1 cup butter -- 2/3 cup chicken fat clarified 

QUANTITIES TO SERVE 50 PEOPLE 
Tea -- 2 cups (1/4 liquid) 2 gallons boiling water 
Coffee -- 1 pound 2 gallons cold water 
Fruit juice -- 2 gallons 
Rice 4- l/2 pounds 
Sweet potatoes -- 20 pounds 
Irish potatoes --21 pounds 
Green peas, canned -- 2 gallons 
Asparagus, fresh -- 12 pounds 
Lima beans, canned -- 2 gallons 
String beans, fresh -- 8-1/2 pounds 
Carrots, fresh -- 10 pounds 
Onions -- 16 pounds 
Mushrooms, fresh -- 5 pounds 
Chicken for salad -- 4-1/2 pounds, solid, boned. 



74 



MEATS, ESTIMATED QUANTITY NEEDED PER PERSON 
Chicken dressed -- 1/2 pound 
Turkey, dressed -- 3/4 pound 
Duckling, dressed -- 3/4 pound 
Beef, roast -- 1/3 pound 
Steak -- l/2 pound 
Stew Beef -- l/3 pound 
Lamb, roast -- 1/3 pound 
Lamb chops -- l/2 pound 
Ham, cured -- l/4 pound 
Ham, fresh -- 1 /Z pound 
Pork, roast -- l/2 pound 
Pork, chops -- 2/3 pound 
Fish -- 1 pound 
Oysters -- l/3 pound 




75 



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